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食品对流烹饪过程热质传递分析 被引量:2

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摘要 本文基于傅立叶和菲克定律,建立了食品对流烹饪传热传质过程的二维数学模型。食品的物理性能用局部温度和湿度表示,模型充分考虑了传热与传质之间的相互耦合。得到了食品对流烹饪过程的干燥曲线,整个烹饪过程的数值模拟结果与实验数据相吻合。模型可以用来模拟和预测食品烹饪过程的温度和湿度分布。
作者 朱代根
出处 《科技信息》 2012年第16期38-39,共2页 Science & Technology Information
基金 西南林业大学面上项目 编号:110947
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参考文献8

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