Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling

被引：24
|
作者：
Song, Xiao-yan [1 ]
Liu, Bao-lin [1 ]
Jaganathan, Ganesh K. [1 ]
机构：
[1] Univ Shanghai Sci & Technol, Inst Cryobiol & Food Freezing, 516 Jungong Rd, Shanghai 200093, Peoples R China
来源：
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2016年 / 65卷
基金：
中国博士后科学基金;
关键词：
COMSOL; Numerical model; Heat transfer; Fresh-cut leaf; Vacuum cooling; HEAT-TRANSFER; MASS-TRANSFER; COOKED BEEF; PRESSURE; INDUSTRY; JOINTS; RATES;
D O I：
10.1016/j.ijrefrig.2015.12.009
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
A numerical simulation by using a commercial software named COMSOL MULTIPHYSICS@ V4.4 was carried out to predict the heat transfer process in fresh-cut leaves of Brassica chinensis during vacuum cooling. The temperature distribution and the average surface temperatures of the leafy part and the petiole were predicted and compared with the experimental data. Both the experimental and simulated results followed the same time-temperature curves. The evaluated results show that the R-2 values were 0.9837 and 0.9876 for the average surface temperatures of the leafy part and the petiole, respectively. Further, the maximum differences between the experimental and simulated average surface temperatures at any time did not exceed 0.91 degrees C and 0.83 degrees C for the leafy part and the petiole, respectively. This indicates that the simulation outcomes are in great agreement with the experimental results. (C) 2015 Elsevier Ltd and HR. All rights reserved.
引用
收藏
页码：228 / 237
页数：10
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