柱形食品冷冻过程的传热研究

本文对极坐标下一维食品冷冻过程进行了数值分析和实验测定.在前人工作的基础上,引入了相界面附近温度分布线性化的假设,对传统的焓法进行了改进,并将其应用于柱形食品的冷冻过程,应用控制容积法进行了控制方程的离散化,建立了该冷冻过程的计算模型;计算结果在较大程度上克服了焓法的阶跃性,是令人满意的.为了验证计算模型,本文进行了柱形食品冷冻过程的实验测定,并将中心温度实验值与计算值进行了对比,结果表明,在较大部分区域内,二者符合较好.

Heat Transfer in Freezing of Cylindrically Shaped Foodstuffs

Numerical analysis and experimental measurement have been presented for treezing process of foodstuffs in one-dimensional polar coordinates. An assumption of linear temperature distribution was made in the transient regime, resulting in improvement of the traditional enthalpy method. This method was applied to the freezing of cylindrially shaped foodstuffs. The control volume method was used in the discretization of the control equation to establish a mathematic model of this process. Its results are more reasonable than the traditional enthalpy method and in good agreement with the experimental data.