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中国精品科技期刊2020
马永辉,刘贵珊,何建国,等. 果蔬冷链过程中多尺度热质传递的研究进展[J]. 食品工业科技,2022,43(16):9−17. doi: 10.13386/j.issn1002-0306.2021110311.
引用本文: 马永辉,刘贵珊,何建国,等. 果蔬冷链过程中多尺度热质传递的研究进展[J]. 食品工业科技,2022,43(16):9−17. doi: 10.13386/j.issn1002-0306.2021110311.
MA Yonghui, LIU Guishan, HE Jianguo, et al. Recent Advances on Multi-scale Heat and Mass Transfer of Fruits and Vegetables during the Cold Chain Process[J]. Science and Technology of Food Industry, 2022, 43(16): 9−17. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110311.
Citation: MA Yonghui, LIU Guishan, HE Jianguo, et al. Recent Advances on Multi-scale Heat and Mass Transfer of Fruits and Vegetables during the Cold Chain Process[J]. Science and Technology of Food Industry, 2022, 43(16): 9−17. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110311.

果蔬冷链过程中多尺度热质传递的研究进展

Recent Advances on Multi-scale Heat and Mass Transfer of Fruits and Vegetables during the Cold Chain Process

  • 摘要: 果蔬冷链过程由于管控粗放、损耗大等问题易造成果蔬内部结构损伤,引起品质劣变;同时,果蔬内部的水分和热量会发生动态迁移,不利于果蔬的贮藏和销售。因此,明确果蔬冷链过程多尺度热质传递机理是目前该领域亟待解决的问题。本文阐述了用于果蔬多尺度建模的数值成像技术,探讨果蔬冷链过程热质传递机理的多尺度计算流体动力学建模方法,以及建模中存在的基本问题和解决方案,并优化现有的热质传递模型,设计更高效合理的冷却系统,以期为果蔬冷链过程多尺度热质传递机理研究和减损保鲜提供理论依据。

     

    Abstract: The process of cold chain of fruits and vegetables can easily cause damage to the internal structure of fruits and vegetables and arouse quality deterioration due to problems such as extensive control and large losses. Meanwhile, the moisture and heat inside the fruits and vegetables would dynamically migrate, which is not a beneficial effect of the storage and sales on fruits and vegetables. Therefore, it is an urgent problem for studying multi-scale heat and mass transfer mechanism in the cold chain process of fruits and vegetables. This paper clarifies the numerical imaging technology for multi-scale modeling of fruits and vegetables, discusses the multi-scale computational fluid dynamics modeling method of heat and mass transfer mechanism in the cold chain process of fruits and vegetables, as well as the basic problems and solutions in modeling, and optimizes the heat and mass transfer models and designs more efficient and reasonable cooling systems, in order to provide a theoretical basis for the study of the multi-scale heat and mass transfer mechanism, loss reduction and preservation during the cold chain process of fruits and vegetables.

     

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