摘要
利用集总参数法结合实验数据确定食品冷却时的比热容C,并与数据拟合结果和权威文献值作比较,精度可满足工程要求,为研究食品冷却过程中的温度分布和时间预测提供基础参数。
Lumped parameter method was adopted to confirmed the specific heat of foods by combined the experiment data. Compared with the authority literature values and fitting data, the precision can meet the engineering required It offers base paramenters on time forcastion and temperaturel distribution of freezing food.
出处
《食品科技》
CAS
北大核心
2006年第6期116-118,共3页
Food Science and Technology
关键词
集总参数法
比热容
实验测定
lumped parameter method
the specific heat
experiment measuring
