多孔含湿食品冻结过程中的水分迁移规律模拟研究.docVIP

  多孔含湿食品冻结过程中的水分迁移规律 模拟研究# 谢堃，陈天及，于吉乐，余克志，江兆清** 5 10 15 20 25 30 35 40 （上海海洋大学食品学院，上海 201306） 摘要：以茄子切块为研究对象，利用数值模拟预测多孔含湿食品分别在强制对流和接触导热 条件下冷冻时的温、湿度场。模型中考虑了茄子内部的多孔结构，采用变物性参数模拟不同 冻结速度和不同厚度下茄子冷冻过程的温度变化及水分迁移情况，模拟结果与实验吻合较 好。计算结果表明，茄子在冻结过程中其内部水分向冻结表面迁移现象明显，其水分迁移主 要发生在冻结开始之前，且冻结温度越低、试样厚度越大其水分迁移量越大。其他条件相同， 强制对流冻结结束后风温-40下的试样中心水分迁移量比风温-20下的大 1.32%，厚度 42mm 的比厚度 24mm 的大 2.75%；接触导热冻结结束后板温-40下的试样中心水分迁移量 比板温-20下的大 0.68%，厚度 42mm 的比厚度 24mm 的大 3.47%。其他条件不变，导热 冻结方式的冻结速度明显高于对流换热冻结方式。 关键词：多孔含湿食品；冻结方式；水分迁移；数值模拟 中图分类号：TB6 Numerical Simulation on Water Movement of Humid Porous Food during Freezing Process Xie Kun, Chen Tianji, Yu Jile, Yu Kezhi, Jiang Zhaoqing (Food School, Shanghai Ocean University, shanghai 201306) Abstract: A numerical simulation was carried to predict the temperature variation and moisture distribution of the cuboid eggplant piece during the forced convection freezing and conduction freezing respectively. The eggplant was considered as porous material in the model. The moisture transportation and change of local temperature of the sample were predicted throughout the freezing process and variable thermo physical properties were adopted in the prediction. The model was validated by experiments and the results of the model showed good agreement with experimental data. The calculation results show that, the water movement towards freezing front during freezing process was apparent. The water movement mainly occurs prior to the freezing, and the lower the freezing temperature and the greater the thickness, the larger the water amount moved. In the forced convection freezing mode, the water amount moved out of the center at the air temperature of -40℃ was 1.32% more than that at the air temperature of -20℃, and was 2.75% larger with the thickness of 42mm than that with the thickness of 24mm under the same other conditions. In the conduction freezing mode, the water amount moved out of the center at the plate temperature of -40℃ was 0.68% more than that at the plate tem