基于量纲分析的油炒表面换热系数预测模型
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摘要
基于量纲分析原理导出4个无量纲量,通过多元回归建立了具有量纲和谐性的油炒过程表面换热系数(hfp)无量纲预测关系式,用残差分析修正后的决定系数R2达到0.973。采用5组验证集数据对获得的无量纲预测关系式可靠性进行验证,理论模型预测值与实测数据计算值具有较高的一致性,两者的平均相对误差为2.79%。由此表明:量纲分析法用于油炒过程中流体—颗粒表面换热系数的预测,具有可靠性和普适性,可为食品烹饪及加工提供一定理论参考。
Based on the four dimensionless factors derived by dimensional analysis,the dimensionless prediction model for fluidto-particle surface heat transfer coefficients(hfp)was fitted by multivariate regression analysis.After modified the model with the residual analysis method,the final corrected coefficient of determination values R2 reaches 0.973.Furthermore,the five groups of verification set data were used to verify the accuracy of the constructed model,the predicted value of the theoretical model had a high consistency with the calculated value of the measured data,and the average relative error was 2.79%.The research indicated that dimensional analysis combined with numerical simulation has advantages of good reliability and wide applicability on oil frying process hfp predict,which can meet the needs of food processing and cuisine engineering.
Based on the four dimensionless factors derived by dimensional analysis,the dimensionless prediction model for fluidto-particle surface heat transfer coefficients(hfp)was fitted by multivariate regression analysis.After modified the model with the residual analysis method,the final corrected coefficient of determination values R2 reaches 0.973.Furthermore,the five groups of verification set data were used to verify the accuracy of the constructed model,the predicted value of the theoretical model had a high consistency with the calculated value of the measured data,and the average relative error was 2.79%.The research indicated that dimensional analysis combined with numerical simulation has advantages of good reliability and wide applicability on oil frying process hfp predict,which can meet the needs of food processing and cuisine engineering.
引文
[1]邓力.炒的烹饪过程数值模拟与优化及其技术特征和参数的分析[J].农业工程学报,2013,29(5):282-292.
[2]邓力.中式烹饪热/质传递过程数学模型的构建[J].农业工程学报,2013,29(3):285-292.
[3]邓力.烹饪过程动力学函数、优化模型及火候定义[J].农业工程学报,2013,29(4):278-284.
[4]国家统计局.2018年1-12月社会消费品零售总额增长9.0%[EB/OL].(2019-1-21)[2019-03-10].http://www.stats.gov.cn/tjsj/zxfb/201901/t20190121_1645784.html.
[5]SAFARI A,SALAMAT R,BAIK O.A review on heat and mass transfer coefficients during deep-fat frying:Determination methods and influencing factors[J].Journal of Food Engineering,2018,230:114-123.
[6]邓力.固体食品流态化超高温杀菌技术研究[D].无锡:江南大学,2006:126-128.
[7]GARCA-SEGOVIA P,URBANO-RAMOS A M,FISZMAN S,et al.Effects of processing conditions on the quality of vacuum fried cassava chips(Manihot esculenta Crantz)[J].LWT-Food Science and Technology,2016,69(Supplement C):515-521.
[8]CARI O-SARABIA A,VLEZ-RUIZ J F.Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies[J].Journal of Food Engineering,2013,115(2):173-181.
[9]黄德龙.烹饪TTIs的构建及应用研究[D].贵阳:贵州大学,2016:12-50.
[10]邓力,黄德龙,彭静,等.中式烹饪用时间温度积分器的构建与验证[J].农业工程学报,2017,33(7):281-288.
[11]谈庆明.量纲分析[M].合肥:中国科学技术大学出版社,2005.
[12]CHANDARANA D I,GAVIN A,WHEATON F W.Particle/fluid interface heat transfer under uht conditions at low particle/fluid relative velocities[J].Journal of Food Process Engineering,1990,13(3):191-206.
[13]ZITOUN K B,SASTRY S K.Determination of convective heat transfer coefficient between fluid and cubic particles in continuous tube flow using noninvasive experimental techniques[J].Journal of Food Process Engineering,1994,17(2):209-228.
[14]PRATAP SINGH A,SINGH A,RAMASWAMY H S.Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing(RA-TP)of Newtonian liquid/particulate mixtures[J].Food and Bioproducts Processing,2016,97:76-87.
[15]RAMASWAMY H S,AWUAH G B,SIMPSON B K.Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures:a review[J].Crit Rev Food Sci Nutr,1997,37(3):253-286.
[16]周杰,邓力,闫勇,等.烹饪传热学及动力学数据采集分析系统的研制[J].农业工程学报,2013,29(23):241-246.
[17]崔俊.爆炒烹饪的CFD数值模拟及功率测定研究[D].贵阳:贵州大学,2017:19-58.
[18]梁昆淼.数学物理方法[M].北京:高等教育出版社,2010:122-127.
[19]BUCKINGHAM E.On physically similar systems:Illustrations of the use of dimensional analysis[J].Physical Review,1914,4(4):345-376.
[20]聂卫波,任长江,费良军,等.基于量纲分析的畦灌灌水质量评价模型[J].农业工程学报,2014,30(6):46-53.
[21]陶文铨.传热学[M].西安:西北工业大学出版社,2006:197-202.
[22]FEYISSA A H,CHRISTENSEN M G,PEDERSEN S J,et al.Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices[J].Journal of Food Engineering,2015,163:71-78.
[23]ALVIS A,VLEZ C,RADA-MENDOZA M,et al.Heat transfer coefficient during deep-fat frying[J].Food Control,2009,20(4):321-325.
[24]闫勇,邓力,何腊平,等.猪里脊肉烹饪终点成熟值的测定[J].农业工程学报,2014,30(12):284-292.
[25]SANDHU J,PARIKH A,TAKHAR P S.Experimental determination of convective heat transfer coefficient during controlled frying of potato discs[J].LWT-Food Science and Technology,2016,65(Supplement C):180-184.
[26]AGRAWAL S,SIMON T,NORTH M,et al.An experimental study on the effects of agitation on convective heat transfer[J].International Journal of Heat and Mass Transfer,2015,90:302-313.
[27]BAPTISTA P N,OLIVEIRA F A R,OLIVEIRA J C,et al.Dimensionless analysis of fluid-to-particle heat transfer coefficients[J].Journal of Food Engineering,1997,31(2):199-218.
[28]RAMASWAMY H S,AWUAH G B,SIMPSON B K.Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures:A review[J].Critical Reviews in Food Science and Nutrition,2009,37(3):253-286.
[29]LI Jing-peng,DENG Li,JIN Zheng-yu,et al.Modelling the cooking doneness via integrating sensory evaluation and kinetics[J].Food Research International,2017,92:1-8.
[30]邓力.基于时间温度积分器将手工烹饪转变为自动烹饪的方法[J].农业工程学报,2013,29(6):287-292.
[2]邓力.中式烹饪热/质传递过程数学模型的构建[J].农业工程学报,2013,29(3):285-292.
[3]邓力.烹饪过程动力学函数、优化模型及火候定义[J].农业工程学报,2013,29(4):278-284.
[4]国家统计局.2018年1-12月社会消费品零售总额增长9.0%[EB/OL].(2019-1-21)[2019-03-10].http://www.stats.gov.cn/tjsj/zxfb/201901/t20190121_1645784.html.
[5]SAFARI A,SALAMAT R,BAIK O.A review on heat and mass transfer coefficients during deep-fat frying:Determination methods and influencing factors[J].Journal of Food Engineering,2018,230:114-123.
[6]邓力.固体食品流态化超高温杀菌技术研究[D].无锡:江南大学,2006:126-128.
[7]GARCA-SEGOVIA P,URBANO-RAMOS A M,FISZMAN S,et al.Effects of processing conditions on the quality of vacuum fried cassava chips(Manihot esculenta Crantz)[J].LWT-Food Science and Technology,2016,69(Supplement C):515-521.
[8]CARI O-SARABIA A,VLEZ-RUIZ J F.Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies[J].Journal of Food Engineering,2013,115(2):173-181.
[9]黄德龙.烹饪TTIs的构建及应用研究[D].贵阳:贵州大学,2016:12-50.
[10]邓力,黄德龙,彭静,等.中式烹饪用时间温度积分器的构建与验证[J].农业工程学报,2017,33(7):281-288.
[11]谈庆明.量纲分析[M].合肥:中国科学技术大学出版社,2005.
[12]CHANDARANA D I,GAVIN A,WHEATON F W.Particle/fluid interface heat transfer under uht conditions at low particle/fluid relative velocities[J].Journal of Food Process Engineering,1990,13(3):191-206.
[13]ZITOUN K B,SASTRY S K.Determination of convective heat transfer coefficient between fluid and cubic particles in continuous tube flow using noninvasive experimental techniques[J].Journal of Food Process Engineering,1994,17(2):209-228.
[14]PRATAP SINGH A,SINGH A,RAMASWAMY H S.Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing(RA-TP)of Newtonian liquid/particulate mixtures[J].Food and Bioproducts Processing,2016,97:76-87.
[15]RAMASWAMY H S,AWUAH G B,SIMPSON B K.Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures:a review[J].Crit Rev Food Sci Nutr,1997,37(3):253-286.
[16]周杰,邓力,闫勇,等.烹饪传热学及动力学数据采集分析系统的研制[J].农业工程学报,2013,29(23):241-246.
[17]崔俊.爆炒烹饪的CFD数值模拟及功率测定研究[D].贵阳:贵州大学,2017:19-58.
[18]梁昆淼.数学物理方法[M].北京:高等教育出版社,2010:122-127.
[19]BUCKINGHAM E.On physically similar systems:Illustrations of the use of dimensional analysis[J].Physical Review,1914,4(4):345-376.
[20]聂卫波,任长江,费良军,等.基于量纲分析的畦灌灌水质量评价模型[J].农业工程学报,2014,30(6):46-53.
[21]陶文铨.传热学[M].西安:西北工业大学出版社,2006:197-202.
[22]FEYISSA A H,CHRISTENSEN M G,PEDERSEN S J,et al.Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices[J].Journal of Food Engineering,2015,163:71-78.
[23]ALVIS A,VLEZ C,RADA-MENDOZA M,et al.Heat transfer coefficient during deep-fat frying[J].Food Control,2009,20(4):321-325.
[24]闫勇,邓力,何腊平,等.猪里脊肉烹饪终点成熟值的测定[J].农业工程学报,2014,30(12):284-292.
[25]SANDHU J,PARIKH A,TAKHAR P S.Experimental determination of convective heat transfer coefficient during controlled frying of potato discs[J].LWT-Food Science and Technology,2016,65(Supplement C):180-184.
[26]AGRAWAL S,SIMON T,NORTH M,et al.An experimental study on the effects of agitation on convective heat transfer[J].International Journal of Heat and Mass Transfer,2015,90:302-313.
[27]BAPTISTA P N,OLIVEIRA F A R,OLIVEIRA J C,et al.Dimensionless analysis of fluid-to-particle heat transfer coefficients[J].Journal of Food Engineering,1997,31(2):199-218.
[28]RAMASWAMY H S,AWUAH G B,SIMPSON B K.Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures:A review[J].Critical Reviews in Food Science and Nutrition,2009,37(3):253-286.
[29]LI Jing-peng,DENG Li,JIN Zheng-yu,et al.Modelling the cooking doneness via integrating sensory evaluation and kinetics[J].Food Research International,2017,92:1-8.
[30]邓力.基于时间温度积分器将手工烹饪转变为自动烹饪的方法[J].农业工程学报,2013,29(6):287-292.