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首页> 外文期刊>Food science and technology research >Three-dimensional Heat Transfer Modeling in Japanese Pears (Pyrus pyrifolia) during Tempering
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Three-dimensional Heat Transfer Modeling in Japanese Pears (Pyrus pyrifolia) during Tempering

机译：日本梨（Pyrus pyrifolia）回火过程中的三维传热建模

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摘要

This research was conducted to study heat transfer in Japanese pears based on their exact geometry as measured by a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on the finite element method. The thermal conductivity of each examined cultivar was estimated from the model and found to be 0.66 ± 0.01, 0.56 ± 0.09 and 0.58 ± 0.06 W/m K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing to other fruits. The thermal diffusivity of the cultivars was also calculated and was in the range of 1.37 × 10~(-7) to 1.76 × 10~(-7) m~2/s. Low RMSE values of the model results compared to experimental data were observed. The model was validated with data obtained from a thermal camera and the results showed that the model is successful in predicting the temperature profile inside the fruit at any time.
机译：这项研究是根据日本梨的精确几何形状（由3D激光扫描仪测量）来研究的。测量了三个日本梨（Pyrus pyrifolia）品种的一些热特性，定义了边界条件，并使用COMSOL Multiphysics 4.2a软件基于有限元方法进行了传热建模。从模型中估算出每个受检品种的热导率，发现Kosui，Niitaka和Oushu的热导率分别为0.66±0.01、0.56±0.09和0.58±0.06 W / m K，与其他水果相比可以接受。还计算了品种的热扩散率，范围为1.37×10〜（-7）至1.76×10〜（-7）m〜2 / s。与实验数据相比，模型结果的RMSE值较低。使用从热像仪获得的数据验证了该模型，结果表明该模型可以成功地随时预测水果内部的温度曲线。

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