在多阶段操作过程中,肉制品中传热的综合模型
Aberham Hailu Feyissa1, Stina Frosch1
1Food Production Engineering, National Food Institute, Technical University of Denmark (DTU), 2800 Lyngby, Denmark.
Foods (Basel, Switzerland)
|September 28, 2023
概括
这项研究模拟了"汉堡"生产过程中的热传递. 经过验证的模型准确地预测了产品的温度,有助于数字食品加工和温度控制.
科学领域:
- 食品科学与技术 食品科学与技术
- 热传递建模 热传递建模
- 工艺工程的过程工程.
背景情况:
- 传统的丹麦"汉堡"生产涉及多个热传递步骤.
- 精确的温度控制对于产品质量和安全至关重要.
研究的目的:
- 开发和验证"汉堡"制造过程中传热的数学模型.
- 预测产品的温度概况,并识别潜在的热/冷点.
主要方法:
- 开发了一种包含多个单位运算和边界条件的数学模型.
- 使用有限元法 (COMSOL多物理®) 解决了管理方程和边界方程.
- 用工业生产温度数据验证模型.
主要成果:
- 该模型在整个制造过程中准确地预测了产品的温度概况.
- 在模拟和测量温度数据之间观察到良好的一致性.
- 研究了加工室内位置对温度分布的影响.
结论:
- 开发的模型是"汉堡"生产的宝贵模拟工具.
- 它可以加强食品行业的过程控制和数字化工作.
- 预测温度概况有助于优化质量和效率.
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