食品减压冷藏传热传质模拟研究

通过分析食品在减压冷藏中表面和内部的传热、传质机理，并对其非稳态冷却和水分扩散过程进行数学建模，用数值计算方法模拟食品冷藏过程中水分和温度变化。实验验证了减压冷藏的部分优点，并通过测量食品温度变化和失水量，证明了理论模拟和实际传热、传质过程比较符合。可以根据理论模拟的结果设定减压冷藏过程中贮藏环境状态变量和控制条件，防止食品因失水过多而影响质量。

Simulating Study on Heat and Mass Transfer of Food in Hypobaric and Refrigerated Preservation

The mechanisms of mass and heat transfer at a surface and inside of foods in hypobaric and refrigerated preservation were analyzed. A mathematical model was set up to simulate unsteady state cooling and water content change inside foods. In order to keep the quality of food in preservation, the water loss of the food should be controlled in a certain range. Some virtue of the hypobaric and refrigerated preservation were testified by experimental study, and the model of heat and mass transfer was also testified that it is fit to the practical application. The results of the numerical model could be used to guide how to choose the parameters of the preservation.