• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Separation and Purification Technology >Modeling and simulation of parametric sensitivity in primary freeze-drying of foodstuffs
【24h】

Modeling and simulation of parametric sensitivity in primary freeze-drying of foodstuffs

机译：食品初次冷冻干燥中参数敏感性的建模与仿真

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A mathematical model depicting the influence of operating parameters on unsteady drying rate in primary freeze-drying operation for two food stuffs viz.paneer and mango has been presented.The dynamic model based on a semi-deterministic approach involving two major operating parameters,viz.,radiator temperature and chamber pressure,has been validated over a chamber pressure ranging from 0.05 to 0.001 mbar and for a radiant heat source temperature ranging from 293 to 323 K keeping the physical shape of the material unaltered.The model equations proposed are free from simulation constants like the effective diffusivity and the Knudsen diffusivity which are difficult to evaluate.The surface temperature profile of the material during the course of primary freeze-drying has also been presented by applying the model equation for drying rate in the unsteady state one-dimensional energy balance equation.Experimental results fit appreciably well with the simulated data.It is expected that the model equations can be used for estimation of unsteady drying rate vis-a-vis dried layer temperature-time history for similar foodstuffs if physical properties viz.specific gravity,porosity,thermal conductivity,specific heat are known.
机译：建立了描述食品参数的动态模型，该模型描述了两种食品的初始冷冻干燥操作中非定常干燥率，即面板和芒果。基于半确定性方法的动态模型涉及两个主要操作参数。辐射器温度和腔室压力已在0.05至0.001 mbar的腔室压力以及293至323 K的辐射热源温度范围内得到验证，从而保持了材料的物理形状不变。提出的模型方程式无需仿真有效扩散率和克努森扩散率等常数很难评估。通过应用非稳态一维能量下的干燥速率模型方程，还可以得出初冻干燥过程中材料的表面温度分布平衡方程。实验结果与模拟数据非常吻合。如果已知物理性质即比重，孔隙率，导热系数，比热，则del方程可用于估计类似食品相对于干燥层温度-时间的不稳定干燥速率。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号