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当前对食品冻结时间大多是由用户提出或根据手册中推荐的参数来确定的。因此和实际冻结时间偏差很大。本文把食品不规划的形体模拟成空心球体等规则的几何体,进行热工推导,引入食品体积传热系数概念,得出最优冻结时间。最优冻结时间和食品进出冻结间或冻结装置的焓差,食品比重,食品平均温度和蒸发温度的温差及其传热系数有关。利用最优冻结时间来指导设计、生产将给企业和社会带来经济效益。
The current freeze time for food is mostly proposed by the user or based on the recommended parameters in the manual. So deviate from the actual freezing time. In this paper, the unplanned shape of the food is simulated as a regular geometric body such as a hollow sphere, and the concept of heat transfer is introduced to introduce the concept of volumetric heat transfer coefficient of food. The optimal freezing time is obtained. The optimal freezing time is related to the enthalpy difference between the food entering and leaving the freezing or freezing device, the temperature difference between the specific gravity of the food, the average temperature of the food and the evaporation temperature, and the heat transfer coefficient. The use of optimal freezing time to guide the design, production will bring economic benefits to businesses and society.