摘要
真空冷却过程是复杂的相变传热传质过程。在真空冷却期间,当真空室内的真空压力低于或者等于熟肉温度对应的饱和压力时,熟肉内部的水分将会沸腾蒸发以产生冷却效应。在能量和质量守恒的基础上,经过适当的简化,建立了真空冷却过程中水分迁移的数学模型。此模型能够预测真空冷却过程中熟肉内部的温度、压力和水分含量分布。
Vacuum cooling is a complicated heat and mass transfer process. During vacuum cooling of cooked meat, when the pressure within cooked meat is equal or lower to the saturation pressure at the local temperature of cooked meat, evaporation of water within the cooked meat has a cooling effect. Based on the energy and mass balance, a simplified moisture movement model for vacuum cooling was developed in this paper. Moisture movement model can be used to predict the temperature, pressure and moisture content distributions within the cooked meat during vacuum cooling.
出处
《真空与低温》
2009年第3期143-148,共6页
Vacuum and Cryogenics
基金
河南省基础与前沿技术研究项目(072300440140)
河南省自然科学基础研究项目(2008A470013)
郑州轻工业学院科研基金资助项目(2006XYYJJ07)
郑州市重大科技攻关项目(08ZGBN13054)
关键词
真空冷却
水分迁移
模型建立
vacuum cooling
moisture movement
development of mathematical model
