For physical ozone absorption without reaction,two parametric estimation methods,i.e.the common linear least square fitting and non-linear Simplex search methods,were applied,respectively,to determine the ozone mass t...For physical ozone absorption without reaction,two parametric estimation methods,i.e.the common linear least square fitting and non-linear Simplex search methods,were applied,respectively,to determine the ozone mass transfer coefficient during absorption and both methods give almost the same mass transfer coefficient.While for chemical absorption with ozone decomposition reaction,the common linear least square fitting method is not applicable for the evaluation of ozone mass transfer coefficient due to the difficulty of model linearization for describing ozone concentration dissolved in water.The nonlinear Simplex method obtains the mass transfer coefficient by minimizing the sum of the differences between the simulated and experimental ozone concentration during the whole absorption process,without the limitation of linear relationship between the dissolved ozone concentration and absorption time during the initial stage of absorption.Comparison of the ozone concentration profiles between the simulation and experimental data demonstrates that Simplex method may determine ozone mass transfer coefficient during absorption in an accurate and high efficiency way with wide applicability.展开更多
为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分...为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分扩散系数(effective moisture diffusion coefficient,D_(eff)),分析了预热油温及样品比表面积Ω对h_(m)及D_(eff)的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了h_(m)和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响。结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在5.927×10^(−6)~2.481×10^(−5) m/s之间,D_(eff)在6.281×10^(−9)~4.148×10^(−8) m^(2)/s之间,D_(eff)活化能(Ea)在24.2~30.6 kJ/mol范围内;预热油温、比表面积Ω对h_(m)及D_(eff)有显著影响(P<0.05),预热油温越高h_(m)和D_(eff)越大,比表面积Ω和h_(m)越大,D_(eff)越小;h_(m)对烹饪成熟控制影响较小,而h_(fp)是烹饪成熟控制的关键过程参数。研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据。展开更多
基金Project(2011467001)supported by the Ministry of Environment Protection of ChinaProject(2010DFB94130)supported by the Ministry of Science and Technology of China
文摘For physical ozone absorption without reaction,two parametric estimation methods,i.e.the common linear least square fitting and non-linear Simplex search methods,were applied,respectively,to determine the ozone mass transfer coefficient during absorption and both methods give almost the same mass transfer coefficient.While for chemical absorption with ozone decomposition reaction,the common linear least square fitting method is not applicable for the evaluation of ozone mass transfer coefficient due to the difficulty of model linearization for describing ozone concentration dissolved in water.The nonlinear Simplex method obtains the mass transfer coefficient by minimizing the sum of the differences between the simulated and experimental ozone concentration during the whole absorption process,without the limitation of linear relationship between the dissolved ozone concentration and absorption time during the initial stage of absorption.Comparison of the ozone concentration profiles between the simulation and experimental data demonstrates that Simplex method may determine ozone mass transfer coefficient during absorption in an accurate and high efficiency way with wide applicability.
文摘为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分扩散系数(effective moisture diffusion coefficient,D_(eff)),分析了预热油温及样品比表面积Ω对h_(m)及D_(eff)的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了h_(m)和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响。结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在5.927×10^(−6)~2.481×10^(−5) m/s之间,D_(eff)在6.281×10^(−9)~4.148×10^(−8) m^(2)/s之间,D_(eff)活化能(Ea)在24.2~30.6 kJ/mol范围内;预热油温、比表面积Ω对h_(m)及D_(eff)有显著影响(P<0.05),预热油温越高h_(m)和D_(eff)越大,比表面积Ω和h_(m)越大,D_(eff)越小;h_(m)对烹饪成熟控制影响较小,而h_(fp)是烹饪成熟控制的关键过程参数。研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据。
