水质研磨液冷冻过程的数值模拟分析研究
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摘要
目的:对水蛭的冻融提取工艺进行研究。方法:本文在水蛭研磨液冷冻过程的实验检测数据基础上,分析得到其导热率、凝固温度和融合温度,并结合计算流体力学的典型理论,对其冷冻过程进行了模拟计算,并与实验结果进行对比分析。结果:水蛭研磨液的液相状态的导热率为0.5014 W/(m·K);完全结冰后的固相状下的导热率为1.656 W/(m·K),其融化温度为271.9 k,其凝固温度为269.1 k,平均冰点为270.55k。在水蛭研磨液完全冷冻为固体之前,其降温冷冻过程可以分成两个部分,第一部分是溶液温度快速降低过程;第二部分是溶液冷凝缓慢降温过程。结论:水蛭研磨液冷冻过程受到容器尺寸的影响较大,传热距离较短的容器对其冷冻效果较好,当其处在较低外界冷冻环境中,进一步降低冷冻温度可能不会对其冷冻时间有等比例的提升。并在最后得到了水蛭研磨液的最佳冷冻工艺条件。
Objective: To study the freeze-thaw extraction process of bracts. Methods: In this paper, based on the experimental data of chilled water slurry freezing process, the thermal conductivity, solidification temperature and fusion temperature were analyzed. Results: The liquid phase of the hydrazine slurry has a thermal conductivity of 0.5014 W/(m·K); the solid-state thermal conductivity after complete freezing is 1.656 W/(m·K), the melting temperature is 271.9 k, and the solidification temperature is 269.1 k, the average freezing point is 270.55 k. Before the mink slurry is completely frozen into solids, the cooling and freezing process can be divided into two parts. The first part is the rapid decrease of the solution temperature; the second part is the slow cooling of the solution condensation.Conclusion: The freezing process of minced water slurry is greatly influenced by the size of the container. Containers with shorter heat transfer distances have better freezing effect. When they are in a lower ambient freezing environment, further reduction in freezing temperature may not freeze them. There is an equal increase in the proportion of time, and the best freezing process conditions are finally achieved for mink slurry.
Objective: To study the freeze-thaw extraction process of bracts. Methods: In this paper, based on the experimental data of chilled water slurry freezing process, the thermal conductivity, solidification temperature and fusion temperature were analyzed. Results: The liquid phase of the hydrazine slurry has a thermal conductivity of 0.5014 W/(m·K); the solid-state thermal conductivity after complete freezing is 1.656 W/(m·K), the melting temperature is 271.9 k, and the solidification temperature is 269.1 k, the average freezing point is 270.55 k. Before the mink slurry is completely frozen into solids, the cooling and freezing process can be divided into two parts. The first part is the rapid decrease of the solution temperature; the second part is the slow cooling of the solution condensation.Conclusion: The freezing process of minced water slurry is greatly influenced by the size of the container. Containers with shorter heat transfer distances have better freezing effect. When they are in a lower ambient freezing environment, further reduction in freezing temperature may not freeze them. There is an equal increase in the proportion of time, and the best freezing process conditions are finally achieved for mink slurry.
引文
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[5]李婉竹,梁琪,张炎,等.不同冻融次数下牦牛肉蛋白质氧化与保水性的关系[J].食品科学,2018,2:003.
[6]李杰,谢晶,陆方娟.食品冻结过程温度场及冻结时间的数值模拟与实验研究[J].食品工业科技,2009(2):123-125,128.
[7]唐婉,王金锋,李文俊,等.牛肉冻结过程中模拟及热值传递理论分析[J].食品与机械,2017,7:028.
[2]刘贞丽,潘继富.水蛭的药理作用及其临床应用[J].时珍国医国药,2002,13(6):376-377.
[3]王侠,邹旭,陈秋雄.水蛭的药理作用及其在心血管疾病中的应用[J].山西中医,2004,20(2):49-50.
[4]郭永良,田雪飞,肖竺.水蛭提取物对人肝癌HepG2细胞体外抑制作用研究[J].中国中医药信息杂志,2009,16(8):30-31.
[5]李婉竹,梁琪,张炎,等.不同冻融次数下牦牛肉蛋白质氧化与保水性的关系[J].食品科学,2018,2:003.
[6]李杰,谢晶,陆方娟.食品冻结过程温度场及冻结时间的数值模拟与实验研究[J].食品工业科技,2009(2):123-125,128.
[7]唐婉,王金锋,李文俊,等.牛肉冻结过程中模拟及热值传递理论分析[J].食品与机械,2017,7:028.