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題 名 | 球塊狀蔬果冷卻熱傳之研究(2)--實驗裝置之建立與驗證=Studies on the Heat Transfer Analysis of Fruits and Vegetables with Lumped-Spherical Shape during Cooling(Ⅱ): Experimental Device Setup and Verified |
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作 者 | 陳俊明; 劉毅彬; 賈明益; 尤瓊琦; | 書刊名 | 農業機械學刊 |
卷 期 | 5:2 1996.06[民85.06] |
頁 次 | 頁1-11 |
分類號 | 435.6 |
關鍵詞 | 線熱源; 熱傳導係數; Line heat source; Thermal conductivity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究應用線熱源法,來測定白蘿萄、紅蘿蔔及蘋果的熱傳導係數。白蘿萄含水率94.81%w.b.,在 28 [] 時的熱傳導係數為 0.559w/m[]。胡蘿蔔含水率90.33%w.b.,在 28[] 時的熱傳導係數為 0.6lw/m[]。蘋果含水率 81.68%w.b.,在 28[] 時的熱傳導係數為 0.568w/m[]o將實驗所得的熱傳參數及外界條伴輸入程式中,並且利用電腦程式以 1681 點的格點來解蔬果的熱傅導方程式。比較冷卻曲線的預測值與實驗暈測值之差異,結果並不顯著,且冷卻曲線的過勢相當一致,因此本實驗模式可用來模擬蔬果冷卻之熱傳。 |
英文摘要 | A thermal conductivity probe was used to measure thermal conductivities of turnip, carrot and apple. The thermal conductivity of turnip with 94.81% moisture content is 0.559w/m[] in 28[]. The thermal conductivity of carrot with 90.33% moisture content is 0.61w/m[] in 28[]. The thermal conductivity of apple with 81.68% moisture content is 0.568w/m[] in 28[].Experimental parameters of heat transfer and boundary conditions of turnip, carrot and apple were input to a computer program of the heat conduction equation and solved with 1681 nodes. The objectives will validate the model by comparing temperatures measured during cooling with that predicted by the model. The differences of both methods are not significant, and the trend of cooling curves is quite consistent. Therefore this developed model can be used to predict temperature distribution of fruits and vegetables during cooling. |
本系統中英文摘要資訊取自各篇刊載內容。