摘要
目的:探究外加静电场对食品冷冻过程中冰晶生长的影响规律。方法:基于相场法中经典的Kobayashi模型,将电场自由能密度引入相场模型,采用有限差分法五点差分格式离散偏微分方程,编程实现了冰晶生长的模拟及可视化。结果:模拟结果和其他模拟结果以及试验结果呈现的冰晶组织特征一致,冰晶形态具有典型的六重对称性;随着电场强度的增加,冰晶的主枝生长速率和成核生长都受到了抑制。结论:在食物的速冻保鲜过程中,外加一定的电场强度,会减少大冰晶的生成,最大限度地保留食品的品质和风味。
Objective: In order to explore the effect of an external electrostatic field on the growth of ice crystals during food freezing. Methods: Based on the classic Kobayashi model of phase field method, the free energy density of electric field was introduced into the phase field model. Used the five-point difference scheme in the finite difference method to discretize the partial differential equation, the simulation and visualization of ice crystal growth were realized by programming. Results: The results showed that the simulation results were consistent with other simulation results and experimental results, and the ice crystal morphology had a typical sixfold symmetry;With the increase of electric field intensity, the growth rate of main branches and nucleation growth of ice crystals were inhibited. Conclusion: In the process of quick-frozen food preservation, adding a certain electric field strength will reduce the formation of ice crystals, and retain the quality and flavor of food as much as possible.
作者
甄仌
苏格毅
张雪
孙惠蕾
ZHEN Bing;SU Ge-yi;ZHANG Xue;SUN Hui-lei(School of Energy and Civil Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China)
出处
《食品与机械》
北大核心
2022年第2期143-147,共5页
Food and Machinery
基金
黑龙江省自然科学基金联合引导项目(编号:LH2019E069)。
关键词
冷冻
静电场
相场法
冰晶生长
食品品质
freezing
electrostatic field
phase field method
ice crystal growth
food quality
