摘要
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。
The thermophysical properties of foods are strongly dependent upon chemical composition and temperature. This paper provides some relatively simple and applicable calculation models of food thermophysical properties such as ice fraction, specific heat and thermal conductivity. In addition, their performances are evaluated by comparing their results with experimental data. The results given in this paper will be very useful to the designs of food storage, food refrigeration equipment, food drying equipment and their processes.
出处
《工程热物理学报》
EI
CAS
CSCD
北大核心
2001年第3期275-277,共3页
Journal of Engineering Thermophysics
关键词
食品
热物性
计算模型
food
thermophysical property
calculation model
