为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分...为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分扩散系数(effective moisture diffusion coefficient,D_(eff)),分析了预热油温及样品比表面积Ω对h_(m)及D_(eff)的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了h_(m)和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响。结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在5.927×10^(−6)~2.481×10^(−5) m/s之间,D_(eff)在6.281×10^(−9)~4.148×10^(−8) m^(2)/s之间,D_(eff)活化能(Ea)在24.2~30.6 kJ/mol范围内;预热油温、比表面积Ω对h_(m)及D_(eff)有显著影响(P<0.05),预热油温越高h_(m)和D_(eff)越大,比表面积Ω和h_(m)越大,D_(eff)越小;h_(m)对烹饪成熟控制影响较小,而h_(fp)是烹饪成熟控制的关键过程参数。研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据。展开更多
The effect of different surfactants(n-octyltrimethylammonium bromide(OTABr),sodium dodecyl benzene sulfonate(SDBS) and Tween 80) with different critical micelle concentrations(CMC) on the CO_2 absorption into aqueous ...The effect of different surfactants(n-octyltrimethylammonium bromide(OTABr),sodium dodecyl benzene sulfonate(SDBS) and Tween 80) with different critical micelle concentrations(CMC) on the CO_2 absorption into aqueous solutions in a bubble column is analyzed in the present work.The presence of these surfactants increased the gas-liquid interfacial area,and decreased the liquid phase mass transfer coefficient,but with significant different extent.The results indicated that the CMC can be a key parameter affecting the mass transfer of CO_2 absorption into a dilute aqueous solution of a surfactant.Sardeing's model was used to fit the experimental data successfully by re-correlating the parameters.展开更多
Abstract： The most popularly used fin types in compact heat exchangers are the serrated fins, wavy fins, louvered fins and plain fins. Amongst these fin types the serrated fins assume lot of importance due to its enh...Abstract： The most popularly used fin types in compact heat exchangers are the serrated fins, wavy fins, louvered fins and plain fins. Amongst these fin types the serrated fins assume lot of importance due to its enhanced thermo-hydraulic performance. Thermo-hydraulic design of CHEs （Compact heat exchangers） is strongly dependent upon the predicted/measured dimensionless performance （Colburnj factor and Fanning friction vs. Reynolds number） of heat transfer surfaces. This paper describes the numerical analysis to study the heat transfer coefficient and friction factor of Serrated fins in water medium. CFD （Computational fluid dynamics） methodology has been used to develop the single phase water heat transfer coefficient and friction factor correlations for serrated fins using ANSYS Fluent 14.5. The results are compared with previous air-cooled models and experimental results of water. The water cooled CFD analysis results shows that the Prandtl number has a large effect on the Nusselt number of the serrated fin geometry. Finally, the generalized correlations are developed for serrated fins taking all geometrical parameters into account. This numerical estimation can reduce the number of tests/experiments to a minimum for similar applications.展开更多
文摘为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分扩散系数(effective moisture diffusion coefficient,D_(eff)),分析了预热油温及样品比表面积Ω对h_(m)及D_(eff)的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了h_(m)和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响。结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在5.927×10^(−6)~2.481×10^(−5) m/s之间,D_(eff)在6.281×10^(−9)~4.148×10^(−8) m^(2)/s之间,D_(eff)活化能(Ea)在24.2~30.6 kJ/mol范围内;预热油温、比表面积Ω对h_(m)及D_(eff)有显著影响(P<0.05),预热油温越高h_(m)和D_(eff)越大,比表面积Ω和h_(m)越大,D_(eff)越小;h_(m)对烹饪成熟控制影响较小,而h_(fp)是烹饪成熟控制的关键过程参数。研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据。
基金Supported by the National Natural Science Foundation of China(20736005)
文摘The effect of different surfactants(n-octyltrimethylammonium bromide(OTABr),sodium dodecyl benzene sulfonate(SDBS) and Tween 80) with different critical micelle concentrations(CMC) on the CO_2 absorption into aqueous solutions in a bubble column is analyzed in the present work.The presence of these surfactants increased the gas-liquid interfacial area,and decreased the liquid phase mass transfer coefficient,but with significant different extent.The results indicated that the CMC can be a key parameter affecting the mass transfer of CO_2 absorption into a dilute aqueous solution of a surfactant.Sardeing's model was used to fit the experimental data successfully by re-correlating the parameters.
文摘Abstract： The most popularly used fin types in compact heat exchangers are the serrated fins, wavy fins, louvered fins and plain fins. Amongst these fin types the serrated fins assume lot of importance due to its enhanced thermo-hydraulic performance. Thermo-hydraulic design of CHEs （Compact heat exchangers） is strongly dependent upon the predicted/measured dimensionless performance （Colburnj factor and Fanning friction vs. Reynolds number） of heat transfer surfaces. This paper describes the numerical analysis to study the heat transfer coefficient and friction factor of Serrated fins in water medium. CFD （Computational fluid dynamics） methodology has been used to develop the single phase water heat transfer coefficient and friction factor correlations for serrated fins using ANSYS Fluent 14.5. The results are compared with previous air-cooled models and experimental results of water. The water cooled CFD analysis results shows that the Prandtl number has a large effect on the Nusselt number of the serrated fin geometry. Finally, the generalized correlations are developed for serrated fins taking all geometrical parameters into account. This numerical estimation can reduce the number of tests/experiments to a minimum for similar applications.
