作　　者： ; ;

机构地区： 华南理工大学化学与化工学院

出　　处： 《化工学报》 1997年第2期186-192,共7页

摘　　要： 在合理简化的基础上,得到了只需较少参数的冷冻干燥过程一维数学模型。通过对胡萝卜和土豆食品的冷冻干燥实验,研究了加热方式、加热搁板温度和干燥室真空度对干燥时间的影响,模型的数值解与实验值吻合良好。 A simplified mathematical model of freeze drying has been developed and solved by using Crank - Nicholson method . With the experiments of freeze drying for carrot and potato chips, the effects of parameters such as the heat transfer patterns, the heating temperatures and pressures on the freeze drying time were discussed. The experimental results obtained agreed well with those calculated by the model.

关 键 词： 冷冻干燥 模型 热质传递 干燥 食品

领　　域： [轻工技术与工程] [轻工技术与工程]