果蔬物料变化对微波加热温度特性的影响
CSTR:
作者:
作者单位:

(1. 内蒙古科技大学生命科学与技术学院 ,内蒙古 包头 014010 ; 2. 内蒙古科技大学机械工程学院 ,内蒙古 包头 014010)

作者简介:

通讯作者:

张乐道(1984—),女,内蒙古科技大学副教授,博士。E-mail:ldzhang@imust.edu.cn

中图分类号:

基金项目:

国家自然科学基金青年科学基金项目(编号:52006109)


The effect of fruits and vegetables changes on the temperature characteristic during microwave heating
Author:
Affiliation:

(1. School of Life Science and Technology , Inner Mongolia University of Science and Technology , Baotou , Inner Mongolia 014010 , China ; 2. School of Mechanical Engineering , Inner Mongolia University of Science and Technology , Baotou , Inner Mongolia 014010 , China)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    [目的]解决微波加热时,果蔬物料内会出现因局部温度过高而引起的焦化现象。[方法]建立介电特性随温度变化的电磁—热传导耦合模型,通过试验验证了模型的正确性。[结果]当形状为正方体、球体时,介电特性值较大的物料更容易在偏离物料中心处、中心处形成高温聚集区,高温聚集区的温度可比周围温度高 10 ℃以上;若尺寸相同,介电特性越小的物料温度均匀性越高,介电常数减少 24.8%可使温度均匀性提高 43.8%。[结论]通过调节物料的介电特性和尺寸可有效控制物料温度分布的均匀性。

    Abstract:

    [[Objective ]] This study aimed to solve coking scorch caused by excessive local temperature often occurs when microwave heating of fruit and vegetable materials.[Methods ] A coupling model of electromagnetic -heat conduction with dielectric properties varying with temperature was established,and the correctness of the model was verified by experiments.[Results ] When the shape is cube,materials with larger dielectric properties are more likely to form a high temperature accumulation zone far from the center,and when the shape is sphere,materials with larger dielectric properties are more likely to form a high temperature accumulation zone in the center.If the size is the same,the temperature uniformity of the material with smaller dielectric properties is higher,and the temperature uniformity is increased by 43.8% when the dielectric constant is reduced by 24.8%.[Conclusion ] The temperature distribution uniformity of the material can be effectively controlled by adjusting the dielectric characteristics and size of the material.

    参考文献
    相似文献
    引证文献
引用本文

张乐道,虞启辉,丁小航.果蔬物料变化对微波加热温度特性的影响[J].食品与机械,2024,40(9):29-35.
ZHANG Ledao, YU Qihui, DING Xiaohang. The effect of fruits and vegetables changes on the temperature characteristic during microwave heating[J]. Food & Machinery,2024,40(9):29-35.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2023-06-14
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2025-02-18
  • 出版日期:
文章二维码
×
《食品与机械》
友情提示
友情提示 一、 近日有不少作者反应我刊官网无法打开,是因为我刊网站正在升级,旧网站仍在百度搜索排名前列。请认准《食品与机械》唯一官方网址:http://www.ifoodmm.com/spyjx/home 唯一官方邮箱:foodmm@ifoodmm.com; 联系电话:0731-85258200,希望广大读者和作者仔细甄别。