| 反演法求小麦面团在冻结温度范围内的热导率 |
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| 引用本文： | 李望铭, 赵学伟, 张艳艳, 张华, 范雯. 反演法求小麦面团在冻结温度范围内的热导率[J]. 食品工业科技, 2020, 41(1): 1-5,11. DOI: 10.13386/j.issn1002-0306.2020.01.001 |
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| 作者姓名： | 李望铭 赵学伟 张艳艳 张华 范雯 |
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| 作者单位： | 1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450002;2. 河南省食品生产与安全协同创新中心, 河南郑州 450002;3. 河南省冷链食品质量安全控制重点实验室, 河南郑州 450002,;4. 郑州思念食品有限公司, 河南郑州 450011 |
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| 基金项目： | “十三五”国家重点研发计划子课题(218YFD0400604-02);2017年郑州市重大科技专项(174PZDZX576) |
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| 摘 要： | 为确定小麦面团在冻结温度范围内的热导率,采用差式量热扫描法测量了3个不同水分含量面团的比热,然后利用COMSOL软件反演求出面团在-30~30℃范围内的热导率。结果表明,面团热导率随水分含量增大(38%~44%)而逐渐升高;且随着温度的降低,面团的热导率逐渐降低,但是当面团的温度降至冰点后,面团的热导率急剧上升,然后又呈缓慢上升趋势。通过对面团热导率与水分含量关系的进一步分析,建立了速冻温度范围内面团热导率随温度和水分含量变化的数学模型。
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| 关 键 词： | 面团 热导率 反演法 比热 冷冻 |
| 收稿时间： | 2019-05-13 |
Thermal Conductivity of Wheat Dough Determined by an Inversion Method within Freezing Temperature |
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| LI Wang-ming, ZHAO Xue-wei, ZHANG Yan-yan, ZHANG Hua, FAN Wen. Thermal Conductivity of Wheat Dough Determined by an Inversion Method within Freezing Temperature[J]. Science and Technology of Food Industry, 2020, 41(1): 1-5,11. DOI: 10.13386/j.issn1002-0306.2020.01.001 |
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| Authors: | LI Wang-ming ZHAO Xue-wei ZHANG Yan-yan ZHANG Hua FAN Wen |
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| Affiliation: | 1. Food and Bioengineering Department, Zhengzhou University of Light Industry, Zhengzhou 450002, China;2. Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China;3. Key Laboratory for Quality and Safety Control of Cold Chain Food, Zhengzhou 450002, China;4. Zhengzhou Synear Food Co., Ltd., Zhengzhou 450011, China |
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| Abstract: | The specific heats of three doughs with different moisture contents were measured using differential scanning calorimetry( DSC) in order to determine the thermal conductivity of wheat dough within the freezing temperature.Their thermal conductivity within the temperature range of -30℃ to 30℃ was derived using an inverse optimization in the COMSOL software.The results showed that the thermal conductivity increased gradually when the moisture content of the dough increased from 38% to 44%.With the decrease of temperature,the thermal conductivity of the dough gradually decreased. However,the thermal conductivity of doughs rose sharply when the dough temperature dropped just beyond the freezing points,and then slowly increased.Through further analysis of the relationship between thermal conductivity and moisture content of dough,a mathematical model was established for predicting the thermal conductivity of a dough from its temperature and moisture content in the range of quick freezing temperature. |
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| Keywords: | dough thermal conductivity inversion method specific heat capacity freezing |
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