柑橘皮在热处理过程中内部温度的时空分布特性

目的：获得柑橘热处理过程中果实内部不同点随时间变化的温度分布规律。方法：从传热的角度研究柑橘皮在热处理过程中的温度变化；提出一种新的方法来计算柑橘皮中的温度传递规律，建立一个新的数学模型来模拟柑橘皮在热处理过程中的温度分布；并重点研究3种柑橘（奉节脐橙、长寿血橙和资阳蜜桔）内部温度场的时空分布。结果：热处理时间随水温的升高呈指数级下降，得到了不同品种柑橘的详细指数关系表达式，并通过数据回归方法提出了柑橘热处理时间与水浴温度之间的函数公式。结论：热处理时间随着水浴温度升高呈指数衰减，过低的水域温度会因传热温差过小导致热处理时间极大延长，增加能源消耗。

Research on internal temperature temporal and spatial distribution of citrus peel in heat treatment process

Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat transfer. A new method was applied to calculate the temperature transfer rule in citrus peel, and a new mathematical model was established to simulate the temperature distribution of citrus peel during heat treatment. The spatial and temporal distribution of the internal temperature field of three kinds of citrus (Fengjie Navel orange, longevity blood orange and Ziyang Tangerine) was studied. Results: The study showed that the heat treatment time decreased exponentially with the increase of water temperature, the detailed exponential relationship expression of different varieties of citrus was obtained, and the function formula between the heat treatment time and water bath temperature was proposed by the data regression method. Conclusion: Heat treatment time decreases exponentially with the increase of water bath temperature. Due to an insufficient heat transfer temperature differential, too low water temperatures will significantly lengthen the time needed for heat treatment and increase energy usage.