食品的热物性随其化学成分和温度的变化而变化,本文提供了一些相对简单适用的冷加工食品的含冰量、比热和导热系数的动态计算模型,并通过与多种食品实验数据的比较,给出了它们的性能评价和适用条件.本文所给结果将对食品冷库、食品冷加工装置、食品干燥装置以及食品加工工艺的设计有重要价值.
参考文献
| [1] | USDA.Nutrient Database for Standard Reference[M].Washington D C:Department of Agricultural,1996 |
| [2] | 康景隆.快速冻结[M].北京:中国商业出版社,1996 |
| [3] | Chen C S .Thermodynamic Analysis of the Freezing and Thawing of Foods:Ice Content and Mollier Diagram[J].Journal of Food Science,1985,50:1163-1166. |
| [4] | Chen C S .Thermodynamic Analysis of the Freezing and Thawing of Foods:Enthalpy and Apparent Specific Heat[J].Journal of Food Science,1985,50:1158-1162. |
| [5] | Heldman D R .Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Freezing Using Freezing Point Depression[J].Transactions of the ASAE,1974,17:63-67. |
| [6] | Schwartzberg H G .Effective Heat Capacities for the Freezing and Thawing of Food[J].Journal of Food Science,1976,41:152-156. |
| [7] | Pham Q T .Calculation of Bound Water in Frozen Food[J].Journal of Food Science,1987,52:210-212. |
| [8] | Levy F L .A Modified Maxwell-Eucken Equation for Calculating the Thermal Conductivity of Two Component Solutions of Mixtures[J].International Journal of Re- frigeration,1981,4:222-225. |
| [9] | Lentz C P;Van Den Berg L .Thermal Conductivity Data for Foods: Their Significance and Use[J].Ashrae Transactions,1978,83:533-537. |
| [10] | Becker B R;Fricke B A .Food Thermophysical PropertyModels[J].International Journal of Heat and Mass Transfer,1999,26:627-635. |
上一张
下一张
上一张
下一张
计量
- 下载量()
- 访问量()
文章评分
- 您的评分：
-
10%
-
20%
-
30%
-
40%
-
50%