摘要
为研究远洋船舶果蔬保鲜存储影响机制,以茎状蔬菜茭白为研究对象,建立其在真空预冷过程中的热质传递模型。基于此模型,以压力为边界条件,模拟茭白在真空预冷过程中温度和质量的变化情况。将实验值和模拟值进行对比,结果表明,模拟值与实验值趋于一致,质量损失误差为11.9%,温度最大误差仅为4.4%。该模型可以用于预测茎状蔬菜真空预冷中的热质传递过程,对延长茎状蔬菜的保质期和改善真空预冷工艺有借鉴意义。
In order to study the effect mechanism of preservation and storage of fruits and vegetables in ocean-going ships,the water bamboos belonging to cylindrical vegetables are taken as the research object,and the heat and mass transfer model of water bamboos during vacuum precooling is established.Based on the model,the temperature and mass variations of water bamboos during vacuum precooling are simulated with the pressure as the boundary condition.Comparing the experimental values with the simulated values,the results show that the error of mass loss is 11.9%,and the maximum error of temperature is only 4.4%.The model can be used to predict the heat and mass transfer process of cylindrical vegetables during vacuum precooling.It can provide reference to increase the shelf life of cylindrical vegetables and improve the vacuum precooling technology.
作者
阚安康
黄孜沛
张婷婷
王宁
李伏亮
袁野百合
KAN Ankang;HUANG Zipei;ZHANG Tingting;WANG Ning;LI Fuliang;YUAN Yebaihe(Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China;Shanghai Society of Refrigeration, Shanghai 200020, China)
出处
《上海海事大学学报》
北大核心
2020年第3期122-126,共5页
Journal of Shanghai Maritime University
基金
国家自然科学基金(51679107)。
关键词
工程热物理
茎状蔬菜
真空预冷
热质传递
engineering thermophysics
cylindrical vegetable
vacuum precooling
heat and mass transfer
