摘要
在Ｆｉｃｋ扩散模型和传导模型基础上考虑热湿扩散、水分直接蒸发及内热源的影响，获得了微波干燥黄桃时内部质热传递模型。模型模拟采用显式有限差分求解，计算值与实测值基本吻合。
The effects of heat moisture diffusion, inside evaporation and internal heat source were considered by numerically simultaneous models of heat and mass transfer for microwave drying on yellow peach, assuming that the heat and mass transfer coefficients are dependent on diffusivity. Application was made to drying by finite difference calculus and predicted results agree with the experimental data on the whole.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1997年第2期235-238,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
浙江省自然科学基金
关键词
微波
干燥
黄桃
模型
Microwave Drying Yellow peach Model
