| 考虑收缩的爆炒热/质传递过程模拟与验证 |
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| 引用本文： | 谢乐,邓力,李静鹏,曾雪峰,闫勇,石宇,苏婕妤.考虑收缩的爆炒热/质传递过程模拟与验证[J].农业工程学报,2020,36(18):251-262. |
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| 作者姓名： | 谢乐 邓力 李静鹏 曾雪峰 闫勇 石宇 苏婕妤 |
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| 作者单位： | 贵州大学酿酒与食品工程学院,贵阳 550025;贵州大学酿酒与食品工程学院,贵阳 550025;江南大学食品学院,无锡 214122;贵州汉食精工科技有限公司,贵阳 550025 |
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| 基金项目： | 国家自然科学基金（31660449, 31860443）;贵州省科技计划（黔科合重大专项字[2015]6004号）;贵州省科技计划（黔科合支撑[2017]2556）;贵州省科技计划（黔科合农G字[2014]4016号）;国家重点研发项目（2018YFD0401200） |
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| 摘 要： | 为研究爆炒中食品多孔介质热/质传递机制及烹饪成熟和品质变化规律,考虑收缩-水分损失关系,基于多孔介质理论,结合傅里叶定律、牛顿冷却定律和达西定律,构建了爆炒中有蒸发、考虑收缩的食品含湿非饱和多孔介质热/质传递数学模型,开展了爆炒数值模拟。考虑收缩后模拟值与实测温度历史（Least Summation of the squared Temperature Difference for overall target,LSTD=4.40 ℃）、平均含水率（LSTD=1.42%）和体积收缩率（LSTD=1.05%）吻合更为良好。模拟分析了爆炒热/质传递对颗粒表面蒸发、收缩、内部压力、水分和温度分布的影响机理及火候控制手段的作用,结果表明：爆炒强对流传热使颗粒蒸发剧烈造成水分损失;收缩主要由水分损失引起,可以增大传热效率并影响颗粒内部压力变化,由成熟值理论研判,蒸发收缩对烹饪成熟起到促进作用,并有利于提高烹饪品质,是爆炒技术优势的一部分;火候控制手段通过改变颗粒特征尺寸、能量传递速率和流体-颗粒的换热时间/接触面积对颗粒成熟时间和含水率等烹饪品质产生极显著（P<0.01）影响。
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| 关 键 词： | 数值模拟 模型 水分 爆炒烹饪 收缩 热/质传递 |
| 收稿时间： | 2020/5/25 0:00:00 |
| 修稿时间： | 2020/8/4 0:00:00 |
Simulation and experimental validation of heat and mass transfer during Chinese stir-frying considering shrinkage |
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| Xie Le,Deng Li,Li Jingpeng,Zeng Xuefeng,Yan Yong,Shi Yu,Su Jieyu.Simulation and experimental validation of heat and mass transfer during Chinese stir-frying considering shrinkage[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(18):251-262. |
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| Authors: | Xie Le Deng Li Li Jingpeng Zeng Xuefeng Yan Yong Shi Yu Su Jieyu |
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| Institution: | 1.Guizhou University, School of Liquor and Food Engineering, Guiyang 550025, China;;1.Guizhou University, School of Liquor and Food Engineering, Guiyang 550025, China; 2.Jiangnan University, School of Food Science and Technology, Wuxi 214122, China;;3. Guizhou Han Shi Jing Gong Technology Co.,ltd Guiyang 550025, China |
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| Abstract: | Abstract: Food stir-frying is one of the most popular and widely used cooking method to prepare vegetables, particularly in southeast Asian countries. This quick food preparation method is used the heat transfer from a hot pan surface to foods, using a small amount of cooking oil. To promote the development, automation, and standardization of Chinese cuisine, it is necessary to carry out a systematic investigation for the heat transfer and the quality changes of food during the cooking process. Numerical simulation can offer one way to explore the heat and mass transfer process of food particles during the food stir-frying. In this study, a heat and mass transfer model was developed, including multiphase coupling phase transition and shrinkage, in order to simulate the stir-frying process of food hygroscopic porous medium, using the porous media theory, Fourier''s law, Newton''s cooling law, and Darcy''s law. An emphasis was also placed on the mechanism of heat transfer, and the variation in maturity and quality of food particles during the Chinese cuisine process. The model considered the non-equilibrium evaporation and shrinkage formulation, energy, momentum and mass conservations of water, and gas governing equations, thereby finally solved by finite element method. The accuracy of model was verified by the temperature history, moisture content, and volumetric shrinkage rate of stir-fried pork loin. The results indicated that the accuracy and robust properties of this model greatly increased after considering the shrinking process. Some parameters, including the water evaporation rate of particle surface, volumetric shrinkage rate, pressure variations, moisture content and temperature distributions, were simulated to reveal the mechanisms of heat and mass transfer inside the food particle for the stir-frying process. The simulation results showed that the main reason for shrinkage was the water loss that induced by strong convection heat transfer. The surface evaporation rate can increase the rate of moisture loss and volumetric shrinkage. The particle internal pressure also determined the volumetric shrinkage. Since the function of volumetric shrinkage rate was analogous to that of water loss rate, the moisture content and shrinkage were associated with an important indicator to evaluate the cooking quality of food particles. Additionally, the heat transfer efficiency of particles was greatly enhanced by shrinkage, because of the increasing surface area to volume ratio. The shrinkage can be used to improve the overall moisture content of food particles, if evaluated from the perspective of cooking quality. Combined with the maturity value theory, further investigation also made on the effect of controlling methods of "Huohou" on the maturity and quality of food particles. The finer cutting technique of food particles can mainly determine to increase in efficiency of heat and mass transfer and internal heating rate, whereas, to decrease in average moisture content. The stirring operations can be vigorous, as the preheating oil temperature increased. The food particles can reach its maturity values, before the average moisture content rapidly decreased under the appropriate "Huohou" controlling. Thus, it infers that the control of "Huohou" can be used to dramatically reduce the average time of food particles for reaching cooking maturity termination, indicating a significant (P <0.01) effect on the cooking quality. The finding can bring important advantages to obtain food particles with better cooking quality during the food stir-frying process. |
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| Keywords: | numerical simulation models moisture Chinese stir-frying shrinkage heat and mass transfer |
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