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CFD simulation of heat and mass transfer through cylindrical Zizania latifolia during vacuum cooling
Heat and Mass Transfer ( IF 2.2 ) Pub Date : 2019-08-26 , DOI: 10.1007/s00231-019-02736-5
Ning Wang , Ankang Kan , Zipei Huang , Jiaxi Lu

Abstract

As the Zizania latifolia has a delicious taste, high nutritional value and rich moisture, it is easy to rot and deteriorate due to the high moisture content, resulting in short shelf life. In order to maintain quality of Zizania latifolia, the vacuum cooling process of cylindrical vegetables is experimentally studied. Considering the transient heat transfer and mass conservation, a mathematical model of heat and mass transfer in the vacuum cooling process of cylindrical vegetables is established. Meanwhile, the temporal trends of total system pressure, temperature distribution, evaporation rate of water, weight loss and moisture content of Zizania latifolia are simulated by CFD software. The experimental data are compared with the CFD simulation results. It is found that the differences of the temperature between the simulation and the experiments are 4.7%. The amount of water evaporated from the Zizania latifolia by simulation is 5.5% during the whole vacuum cooling, while the tested water loss rate is 9.8%, the maximal deviation of weight loss is within 4%. The simulated result of 83.5% after a cooling time of 850 s, gives a reasonable agreement with the experimential moisture content of 86.7% in the same cooling period. The results show that the CFD simulation values agreed well with the experimental data. It is significant for the study of the water transfer characteristics of cylindrical vegetables tissue and the optimization of the vacuum cooling process of the food industry.



中文翻译:

真空冷却过程中圆柱状Zizania latifolia传热和传质的CFD模拟

摘要

由于Zizania latifolia具有可口的味道,高营养价值和丰富的水分,由于水分含量高,很容易腐烂和变质,导致保质期短。为了保持Z子的品质,对圆柱状蔬菜的真空冷却过程进行了实验研究。考虑到瞬时传热和传质守恒,建立了圆柱形蔬菜真空冷却过程中传热传质的数学模型。同时,Zizania latifolia的总系统压力,温度分布,水的蒸发速率,重量损失和水分含量的时间趋势由CFD软件模拟。将实验数据与CFD仿真结果进行比较。发现仿真和实验之间的温度差为4.7%。la子植物蒸发的水量在整个真空冷却过程中,模拟得出的结果是5.5%,而测试的失水率为9.8%,重量损失的最大偏差在4%以内。850 s的冷却时间后的仿真结果为83.5%,与相同冷却时间的实验含水量86.7%给出了合理的一致性。结果表明,CFD仿真值与实验数据吻合良好。对于研究圆柱形蔬菜组织的水分传递特性以及优化食品工业的真空冷却工艺具有重要意义。

更新日期:2020-01-22
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