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首页> 外文期刊>Journal of food engineering >Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—Ⅱ. Validations of product surface temperature and water activity under fast transient air temperature conditions
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Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—Ⅱ. Validations of product surface temperature and water activity under fast transient air temperature conditions

机译:对固体食物表面进行去污处理(通过热空气喷射Ⅱ)时耦合的热-水传递模型。快速瞬态空气温度条件下产品表面温度和水活度的验证

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摘要

The coupled heat-water model presented in paper Ⅰ is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample subjected to changing temperature conditions. Variation in a_w during heat treatment was determined from weight loss measurements. Surface temperature and water activity predicted by the coupled heat-water model agree with measurements, providing that the water diffusivity inside the product varies with the local water content.
机译:论文Ⅰ中给出的热-水耦合模型被用来计算温度条件变化的未包裹的瘦牛肉样品表面的温度和水分活度。根据重量损失测量值确定热处理期间的a_w的变化。耦合的热水模型预测的表面温度和水活度与测量值一致,条件是产品内部的水扩散率随局部水含量而变化。

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