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豆?jié){通電加熱過程有限元解析與驗證
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國際交流合作中日據(jù)點大學(xué)項目（08080704）


FEM Analysis and Validation of Ohmic Heating Process of Soymilk
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    摘要:

    在通電加熱加工充填豆腐的過程中,，豆?jié){內(nèi)部的溫度分布對豆腐質(zhì)構(gòu)均勻性有很大的影響,。研究豆?jié){通電加熱過程中內(nèi)部溫度的分布及變化,，有利于豆腐加熱凝固系統(tǒng)的研發(fā),。對通電加熱槽內(nèi)豆?jié){的連續(xù)通電加熱過程進(jìn)行有限元二維模擬,，并進(jìn)行了實驗驗證,。結(jié)果表明,，通電加熱過程中豆?jié){的電導(dǎo)率與溫度之間呈線性關(guān)系,；升溫速率隨著溫度的增加而增加,；豆?jié){內(nèi)部溫度分布比較均勻,，靠近加熱槽壁的豆?jié){溫度較低，且隨著加熱時間從50 s增加到300 s,，豆?jié){的最大溫差從3℃增大到20.2℃,。模擬結(jié)果和實驗結(jié)果之間的均方根誤差為1.86%，利用有限元模擬很好地預(yù)測了通電加熱過程中豆?jié){內(nèi)部的溫度分布和變化,。

    Abstract:

    In tofu making by ohmic heating, the textural uniformity of tofu is greatly influenced by the temperature distribution in soymilk. A 2-D static model was developed to visualize the change of temperature distribution in soymilk during ohmic heating process. Experimental validation of the temperature distribution obtained by mathematical modeling was performed by temperature measurement. Electrical conductivity of soymilk was correlated with temperature, uniform distribution of temperature can be obtained and heating rate is increased with the temperature. During ohmic heating process from 50s to 300s, the maximum temperature difference in soymilk greatly increased from 3℃ to 202℃. Root mean square error between experimental and simulated data was 1.86%, which indicated that numerical simulation was effective in predicting temperature distribution during ohmic heating process. 

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熊秀芳,李星恕,郭康權(quán),豐田凈彥.豆?jié){通電加熱過程有限元解析與驗證[J].農(nóng)業(yè)機(jī)械學(xué)報,2011,42(12):158-163. Xiong Xiufang, Li Xingshu,Guo Kangquan, Toyoda Kiyohiko. FEM Analysis and Validation of Ohmic Heating Process of Soymilk[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(12):158-163.

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  • 在線發(fā)布日期: 2011-12-19
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