A MODEL OF FREEZE DRYING OF FOODS AND SOME INFLUENCE FACTORS ON THE PROCESS

涂伟萍; 程江; 杨卓如; 陈焕钦

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A MODEL OF FREEZE DRYING OF FOODS AND SOME INFLUENCE FACTORS ON THE PROCESS

更新时间：2025-12-16

- A MODEL OF FREEZE DRYING OF FOODS AND SOME INFLUENCE FACTORS ON THE PROCESS
- CIESC Journal Issue 2, (1997)
- 作者机构：
  
  华南理工大学化工学院,华南理工大学化工学院,华南理工大学化工学院,华南理工大学化工学院广州510641,广州510641,广州510641,广州,510641
- 作者简介：
- 基金信息：
- DOI：
  CLC： S205
- Online First：25 April 1997，
  
  Published：25 April 1997
- 稿件说明：
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涂伟萍, 程江, 杨卓如, et al. A MODEL OF FREEZE DRYING OF FOODS AND SOME INFLUENCE FACTORS ON THE PROCESS[J]. CIESC Journal, 1997, (2).
DOI：

涂伟萍, 程江, 杨卓如, et al. A MODEL OF FREEZE DRYING OF FOODS AND SOME INFLUENCE FACTORS ON THE PROCESS[J]. CIESC Journal, 1997, (2). DOI：

摘要

在合理简化的基础上

得到了只需较少参数的冷冻干燥过程一维数学模型。通过对胡萝卜和土豆食品的冷冻干燥实验

研究了加热方式、加热搁板温度和干燥室真空度对干燥时间的影响

模型的数值解与实验值吻合良好。

Abstract

A simplified mathematical model of freeze drying has been developed and solved by using Crank - Nicholson method . With the experiments of freeze drying for carrot and potato chips

the effects of parameters such as the heat transfer patterns

the heating temperatures and pressures on the freeze drying time were discussed. The experimental results obtained agreed well with those calculated by the model.

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