| 黄瓜片冻结过程的数值计算及实验研究 |
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| 引用本文： | 屠建祥,刘宝林. 黄瓜片冻结过程的数值计算及实验研究[J]. 上海理工大学学报, 2000, 22(4): 304-307 |
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| 作者姓名： | 屠建祥 刘宝林 |
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| 作者单位： | 上海理工大学,动力工程学院,上海,200093 |
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| 基金项目： | 国家自然科学基金!（59776012），上海市教委青年基金 |
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| 摘 要： | 在考虑热物性变化的条件下，用计算机模拟了黄瓜片的速冻过程，讨论了介质温度、传热系数和食品厚度对冻结时间的影响，并且与不考虑热物性变化的情况进行了比较。结果显示，考虑了热物性变化的计算结果更接近实验数据。
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| 关 键 词： | 冻结过程 传热 黄瓜片 数值计算 冻结时间 |
Numerical simulation and experimental study on the freezing process of cucumber |
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| TU Jian-xiang,LIU Bao-lin. Numerical simulation and experimental study on the freezing process of cucumber[J]. Journal of University of Shanghai For Science and Technology, 2000, 22(4): 304-307 |
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| Authors: | TU Jian-xiang LIU Bao-lin |
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| Abstract: | Considering the thermal property's variation,the freezing process of cucumber is simulated by computer. The effects of cooling medium temperature, heat transfer coefficient and thickness of food on the freezing time are discussed. The results are compared with that of constant thermal properties. It shows that the results with consideration of variable thermal properties, are closer to the experiment data than that of the nonvariation case. |
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| Keywords: | food freezing freezing process cucumber heat transfer |
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