食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 181 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044227

研究报告

咸蛋分段式变温梯度加热腌制工艺仿真及实验验证

  • 戴澳双 ,
  • 王树才
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  • (华中农业大学 工学院,湖北 武汉,430070)
第一作者:硕士研究生(王树才教授为通信作者,E-mail:wsc01@mail.hzau.edu.cn)

收稿日期: 2025-08-14

  修回日期: 2025-09-28

  网络出版日期: 2026-05-07

基金资助

湖北省科技人才服务企业项目(2024DJC024)

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Simulation and experimental validation of a staged variable temperature-gradient heating process for salted egg curing

  • DAI Aoshuang ,
  • WANG Shucai
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  • (College of Engineering, Huazhong Agricultural University, Wuhan 430070, China)

Received date: 2025-08-14

  Revised date: 2025-09-28

  Online published: 2026-05-07

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摘要

针对传统咸蛋腌制加热过程中加热效率低、温差不均匀的问题,该研究提出一种动态变温差加热控制方法,优化腌制系统性能。构建由腌制房、管式换热器和控制系统组成的动态循环加热系统,并应用计算流体力学(computation fluid dynamics,CFD)软件建立三维非稳态传热模型,结合多孔介质模型与流体体积法(volume of fluid, VOF)模型开展气液两相流数值模拟,分析不同进水管道的入口速度和温差条件对温度场及换热性能的影响,优化阶段式变温差控制方法。仿真结果表明,该控制方法在加热初期温度梯度较大,可以加速换热,中后期减小温度梯度有助于提高温度均匀性;相较于恒温差加热模式,换热效率提升25.9%,温度均匀性提高29.4%。加热试验验证结果显示,实测温度与仿真结果的相对误差为1.31%,同时加热效率提高了42.8%。阶段式变温差控制方法,能改善加热过程的加热效率和温度均匀性,为咸蛋快速工业腌制及其他食品加热过程提供理论与工程参考。

关键词： 咸蛋腌制; 动态加热; 数值模拟; 热传递; 温差控制

本文引用格式

戴澳双 , 王树才 . 咸蛋分段式变温梯度加热腌制工艺仿真及实验验证[J]. 食品与发酵工业, 2026 , 52(8) : 181 -187 . DOI: 10.13995/j.cnki.11-1802/ts.044227

Abstract

Conventional heating methods in salted egg curing often suffer from high energy consumption and uneven temperature distribution, which limit product quality and process efficiency.This study aimed to develop a staged dynamic variable temperature-difference heating strategy to improve heating efficiency and thermal uniformity.A dynamic circulation heating system was constructed, consisting of a curing chamber, a tubular heat exchanger, and an automatic control unit.A three-dimensional unsteady heat transfer model was established using computational fluid dynamics technology, in which the porous media model was coupled with the volume of fluid model to simulate gas-liquid two-phase flow.Numerical simulations were conducted to analyze the effects of inlet velocity and temperature difference of the water supply on the temperature field and heat transfer performance, and to optimize the staged dynamic variable temperature-difference control scheme.Simulation results showed that a large initial temperature gradient accelerated heat transfer in the early stage, while a reduced gradient in the middle and later stages improved temperature uniformity.Compared with the constant temperature-difference heating mode, the proposed method increased heat transfer efficiency by 25.9% and improved temperature uniformity by 29.4%.Experimental validation revealed that the relative error between measured and simulated temperatures was 1.31%, and heating efficiency increased by 42.8%.The staged dynamic variable temperature-difference control strategy, supported by a high-accuracy computational fluid dynamics model, effectively improved heating efficiency and temperature uniformity in salted egg curing, and offered theoretical and engineering guidance for optimizing other food heating processes.

Key words： salted egg curing; dynamic heating; numerical simulation; heat transfer; temperature control

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