摘要
以非饱和含湿牛肉为例,进行了微波冷冻干燥实验研究。获得了干燥时间与物料初始饱和度近似成正比的结论。与升华面模型的计算结果比较表明,升华冷凝模型更符合实验规律,证实了非饱和含湿多孔介质微波冷冻干燥时升华冷凝区的存在。
Microwave freeze drying experiments are carried out with unsaturated raw beef. The analysis of heat and mass transfer on experimental results shows that the drying time is approximately proportional to initial saturation of porous media. As compared with the calculated results of sublimation interface model, in which sublimation is assumed to take place at an interface, the sublimation - condensation model agrees better with experimental results than those of sublimation interface model. This proves that a sublimation-condensation region does exist during microwave freeze drying of unsaturated porous media.
出处
《化工学报》
EI
CAS
CSCD
北大核心
1997年第3期294-299,共6页
CIESC Journal
基金
国家自然科学基金资助项目(No.59676014)
关键词
饱和度
冷冻干燥
微波加热
传热
传质
干燥
initial saturation, freeze drying, microwave heating, sublimation - condensation model, heat and mass transfer
