| 近平板状食品速冻过程冻结时间的数值计算与实验验证 |
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| 引用本文： | 章斌,秦轶,邓其海,丁心,李长栋.近平板状食品速冻过程冻结时间的数值计算与实验验证[J].韩山师范学院学报,2014(6):78-84. |
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| 作者姓名： | 章斌 秦轶 邓其海 丁心 李长栋 |
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| 作者单位： | 1. 韩山师范学院生物学系,广东潮州,521041
2. 广东中兴绿丰发展有限公司,广东河源,517000 |
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| 基金项目： | 广东省科技计划项目(项目编号2013B020503068)；广东省科技计划项目(项目编号2012A020603008)；广东省教育部产学研结合项目(项目编号2012B091000074)；韩山师范学院青年教师基金项目(项目编号LQ200809)． |
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| 摘 要： | 以冻库中近似大平板状的盘装柠檬片和香蕉片为实验对象,采用数值计算法模拟其冻结过程并建立描述平板状食品冻结过程传热特性的偏微分方程,通过数值计算获得柠檬片和香蕉片冻结时间的数值解,并与在-80℃、-120℃介质温度下实测的样品中心温度值比较验证.结果表明：对比原料中心温度在-20℃、-10℃、0℃、10℃、15℃五个温度点实测值与计算值,香蕉片在-80℃和-120℃冻结温度下的预测值与实测值误差绝对值的平均值分别为11.42%、11.81%,柠檬片在-80℃冻结温度下的预测值与实测值误差绝对值的平均值为6.49%,说明数值法计算结果与实测值有较好的吻合度,数值计算法在预测冻结时间方面有一定的精度和适用范围.
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| 关 键 词： | 柠檬 香蕉 平板状食品 冻结时间 数值计算 |
Numerical Calculation and Experimental Verification of Freezing Time for Flat Shape Food During Quick-freezing Process |
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| ZHANG Bin,QIN Yi,DENG Qi-hai,DING Xin,LI Chang-dong.Numerical Calculation and Experimental Verification of Freezing Time for Flat Shape Food During Quick-freezing Process[J].Journal of Hanshan Teachers College,2014(6):78-84. |
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| Authors: | ZHANG Bin QIN Yi DENG Qi-hai DING Xin LI Chang-dong |
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| Institution: | ZHANG Bin, QIN Yi, DENG Qi-hai, DING Xin, LI Chang-dong (1. Department of Biology, Hanshan Normal College, Chaozhou, Guangdong, 521041; 2. Guangdong Zhongxing Lvfeng Development Co., Ltd. Heyuan, Guangdong, 517000) |
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| Abstract: | Taking lemon slices and banana slices placed in pan similar to flat shape frozen in refrigera-tion house as experimental subjects, numerical calculation method was adopted to simulate the freezing pro-cess, and the partial differential equation was established to describe the heat transfer characteristics of flatshape food during freezing process. Meanwhile, the comparison on center temperature of experimental subjectsbetween numerical values and experimental values measured at-80 ℃ and-120 ℃ respectively was carriedout. Results showed that the absolute average error between measured values and calculated values of materialcenter temperature of banana slices and lemon slices at five points of-20 ℃、-10 ℃、0 ℃、10 ℃、15 ℃was 11.42%（-80 ℃）, 11.81%（-120 ℃） and 6.49%（-80 ℃） respectively, indicating the calculated valueswere in good agreement with the experimental values. Numerical calculation method had a certain degree of ac-curacy and application in predicting freezing time. |
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| Keywords: | lemon banana flat shape food freezing time numerical calculation |
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