导热控制型多孔介质冻结过程数值模拟与实验研究.pdf

摘 要 多孔介质冻结过程是一个涉及固液相变的热质传递的十分复杂的课题。多孔介 质几何结构的准确描述及热物性参数的确定一直是多孔介质热质传递研究的一个难 点，此外多孔介质冻结过程中热量传递的同时还伴随质量的迁移。本文采用容积平 均法和有效导热系数法，对导热控制型多孔介质的冻结过程提出了新的热质传递模 型，该模型考虑了冻结过程中的物性参数变化和质量迁移并将相变过程的潜热项放 在动态比热容项中。模型简单易懂，可以借助数值计算软件直接求解。 为了验证模型和计算的准确性，本文分别以猪肉和含水量为 36.6%及 11.5%的土 壤为例进行冻结实验，使用铜-康铜热电偶和数据采集系统测量温度，用天平测量冻 结前后的质量，实验结果与数值模拟结果吻合较好，表明该模型和模拟结算是合理 可靠的。由模拟和实验结果我们得出导热控制型多孔介质冻结过程中表面温度下降 最快，中心温度下降最慢，温差约为2 ℃，各物性参数中含水量对冻结过程的影响最 大，含水量大的多孔介质在相变阶段表面温度有明显的波动，冻结过程中的质量损 失在初始时损失速率最大，伴随时间的推移损失速率越来越小，这为以后多孔介质 冻结过程的进一步研究提供有意义的参考。 关键词：多孔介质 冻结过程 导热控制型 热质传递 容积平均法 I Abstract Heat and mass transfer during freezing process of porous media is one of the most important research projects, for it is widely used in the field of agriculture, industrial production, biomedical technology and food freezing. This study probes into the freezing process of heat conduction dominated porous media and reveals the freezing curve of temperature and mass utilizing the numerical simulation software. Up to now, numerous researches have been conducted on the solid-liquid phase change of the freezing process of porous media and have put forward various analysis methods. This thesis works out the integral solution on the basis of Neumann Solution. The definition of the geometrical structure and thermal properties of porous media has been a nodus in the heat and mass transfer researches. Moreover, the heat transfer is usually accompanied with the mass transfer in the freezing process. This thesis, using the volume- average method and the effective coefficient of heat conduction method, puts forward a new, comprehensible model of heat and mass transfer for the freezing process