| 青豆速冻过程冻结时间的数值计算 |
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| 引用本文： | 章斌,李远志. 青豆速冻过程冻结时间的数值计算[J]. 食品研究与开发, 2006, 27(11): 18-20 |
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| 作者姓名： | 章斌 李远志 |
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| 作者单位： | 华南农业大学食品学院,广东,广州,510642 |
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| 基金项目： | 广东省农业科技攻关项目 |
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| 摘 要： | 青豆近似为球状，采用完全隐式差分法，建立描述近似青豆的球状食品冻结过程传热特性的偏微分方程：通过数值计算获得青豆冻结时间的数值解，并与实验值比较。结果表明：数值法计算结果与实测值吻合较好，具有较高的精度。
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| 关 键 词： | 青豆 球状食品 冻结时间 完全隐式差分法 数值计算 |
| 收稿时间： | 2006-07-29 |
| 修稿时间： | 2006-07-29 |
NUMERICAL CALCULATION OF FREEZING TIME FOR GREEN-SOYBEAN DURING THE FREEZING PROCESS |
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| ZHANG Bin,LI Yuan-zhi. NUMERICAL CALCULATION OF FREEZING TIME FOR GREEN-SOYBEAN DURING THE FREEZING PROCESS[J]. Food Research and Developent, 2006, 27(11): 18-20 |
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| Authors: | ZHANG Bin LI Yuan-zhi |
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| Affiliation: | College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China |
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| Abstract: | Taking green-soybean as spheroid, the mathematical model based on the explicit finite difference method for describing the heat transfer process of spherical foods similar to the green-soybean during the freezing course is presented and by which the freezing time of green-soybean is achieved through numerical calculation in this paper. Meanwhile, the comparison between the experimental datum and the numerical results is carried out. Results show that: the calculated values are in good agreement with the experimental ones, the model has a high degree of accuracy. |
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| Keywords: | green-soybean spherical food freezing time finite difference method numerical calculation |
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