罐头食品热杀菌中的热传递过程模型化

摘要

综述了罐头食品热杀菌过程中求解热传递(包括热传导与热对流)偏微分方程的解析与数值方法,讨论了影响该热传递过程的主要因素.指出:在模拟该传热过程时,为了更好地拟合实验数据,要考虑有关食品的热物理性质不均一性及其温度的依从性;当解决一些复杂的热传递问题时,需要采用计算能力更强的计算机以及一些改良的数值分析方法.%The analytical and numerical methods were reviewed for solving the governing partial differential equations (PDEs) of heat transfer, including conduction and convection, during thermal sterilization of canned foods. The main factors affecting the heat transfer were discussed. It is pointed out that heterogeneous characteristics and temperature-dependence for thermophysical properties of food should be considered in the simulation in order to fit the experimental data better. More powerful computer and modification of the numerical methods are required when solving more complicated heat transfer problems.