| 初始饱和度对微波冷冻干燥过程传热传质的影响 |
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| 引用本文： | 王朝晖,施明恒.初始饱和度对微波冷冻干燥过程传热传质的影响[J].化工学报,1997,48(3):294-299. |
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| 作者姓名： | 王朝晖 施明恒 |
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| 作者单位： | 东南大学动力系,东南大学动力系 南京210018,南京210018 |
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| 基金项目： | 国家自然科学基金资助项目（No.59676014） |
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| 摘 要： | 以非饱和含湿牛肉为例,进行了微波冷冻干燥实验研究。获得了干燥时间与物料初始饱和度近似成正比的结论。与升华面模型的计算结果比较表明,升华冷凝模型更符合实验规律,证实了非饱和含湿多孔介质微波冷冻干燥时升华冷凝区的存在。
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| 关 键 词： | 饱和度 冷冻干燥 微波加热 传热 传质 干燥 |
THE EFFECT OF INITIAL SATURATION ON HEAT AND MASS TRANSFER DURING MICROWAVE FREEZE DRYING |
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| Wang Zhaohui and Shi Mingheng.THE EFFECT OF INITIAL SATURATION ON HEAT AND MASS TRANSFER DURING MICROWAVE FREEZE DRYING[J].Journal of Chemical Industry and Engineering(China),1997,48(3):294-299. |
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| Authors: | Wang Zhaohui and Shi Mingheng |
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| Abstract: | Microwave freeze drying experiments are carried out with unsaturated raw beef. The analysis of heat and mass transfer on experimental results shows that the drying time is approximately proportional to initial saturation of porous media. As compared with the calculated results of sublimation interface model, in which sublimation is assumed to take place at an interface, the sublimation - condensation model agrees better with experimental results than those of sublimation interface model. This proves that a sublimation-condensation region does exist during microwave freeze drying of unsaturated porous media. |
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| Keywords: | initial saturation freeze drying microwave heating sublimation - condensation model heat and mass transfer |
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