超声波对液滴冻结状态及传热的影响

丛健; 高蓬辉; 张东海; 周晋鹏; 张正函

doi:10.11949/0438-1157.20200301

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超声波对液滴冻结状态及传热的影响

流体力学与传递现象 | 更新时间：2026-07-24

- 超声波对液滴冻结状态及传热的影响
- Effect of ultrasonic on freezing state and heat transfer of droplet
- 化工学报 2020年71卷第11期页码：5117-5128
- 作者机构：
  
  1.中国矿业大学力学与土木工程学院，江苏徐州 221116
  2.中国矿业大学深部岩土力学与地下工程国家重点实验室，江苏徐州 221116
  3.中国矿业大学国际学院，江苏徐州 221116
- 作者简介：
  
  丛健(1995—)，男，硕士研究生，15715207607@163.com
  髙蓬辉(1979—)，男，教授，gaopenghui2004@126.com
- 基金信息：
  
  国家自然科学基金项目(51876218)
- DOI：10.11949/0438-1157.20200301
  中图分类号： TQ 025.3
- 收稿：2020-03-23，
  
  修回：2020-06-11，
  
  网络首发：2020-11-03，
  
  纸质出版：2020-11-05
- 稿件说明：
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丛健, 高蓬辉, 张东海, 周晋鹏, 张正函. 超声波对液滴冻结状态及传热的影响[J]. 化工学报, 2020, 71(11): 5117-5128

CONG Jian, GAO Penghui, ZHANG Donghai, ZHOU Jinpeng, ZHANG Zhenghan. Effect of ultrasonic on freezing state and heat transfer of droplet[J]. CIESC Journal, 2020, 71(11): 5117-5128
丛健, 高蓬辉, 张东海, 周晋鹏, 张正函. 超声波对液滴冻结状态及传热的影响[J]. 化工学报, 2020, 71(11): 5117-5128 DOI： 10.11949/0438-1157.20200301.

CONG Jian, GAO Penghui, ZHANG Donghai, ZHOU Jinpeng, ZHANG Zhenghan. Effect of ultrasonic on freezing state and heat transfer of droplet[J]. CIESC Journal, 2020, 71(11): 5117-5128 DOI： 10.11949/0438-1157.20200301.

摘要

超声波辅助冻结在食品、医疗及生物化学等领域得到了广泛的应用，为了明确超声波对溶液冻结过程中液固比例、孔隙率的影响，揭示冻结过程中热量的传递规律，在液滴冻结状态实验观测的基础上，结合声学及热质传递理论，建立了超声波液滴冻结理论模型，分析了超声波对液滴冻结状态的影响，比较了超声空化效应所引起的传质散热量和超声热效应引起的产热量的大小关系。结果表明：超声波有助于液滴表面的气泡逸出，气泡逸出率越大冻结过程中液固比例越小；当气泡逸出率一定时，液滴越小冻结过程中的孔隙率越大；超声波一定时，逸出率越小冻结过程中的孔隙率越大；对于冷却冻结过程，不同频率和强度的超声波存在合理的超声波加载时间。

Abstract

Ultrasonic -assisted freezing has been widely used in food

medical and biochemical fields. To clarify the effect of ultrasonic wave on the variations of liquid-solid ratio and void ratio in freezing state

and to reveal heat transfer law in the process of freezing transformation

the mathematical model of ultrasonic droplet freezing was established which was combined with the theory of acoustics and heat & mass transfer based on the experiment. The droplet freezing state under the action of ultrasound was analyzed

and the heat dissipation caused by ultrasonic cavitation effect and heat production caused by ultrasonic thermal effect was compared. The result shows that the ultrasonic wave is helpful to bubble overflow on surface of the droplet

and the larger the overflow rate is

the smaller the liquid-solid ratio is in the freezing process; when the bubble overflows is certain

the smaller the droplet is

the larger the porosity is; when the ultrasonic wave is certain

the smaller the overflow rate is

the larger the porosity is in the freezing process; for the cooling and freezing process

there is a reasonable ultrasonic loading time for different ultrasound frequencies and intensities.

关键词

Keywords

references

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