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مدلسازی انتقال حرارت همبرگر طی سرخ کردن عمیق مقاله

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ﺳﺮخ ﮐﺮدن ﻋﻤﯿﻖ ﯾﮑﯽ از ﻗﺪﯾﻤﯽﺗﺮی ﻧﻔﺮآﯾﻨﺪﻫﺎی ﭘﺨﺖ ﻣﯽﺑﺎﺷﺪ ﮐﻪ ﺑﺎ ﻓﺮو ﺑﺮدن ﻣﺎده ﻏﺬاﯾﯽ در روﻏﻦ ﯾﺎ ﭼﺮﺑﯽ ﺧﻮراﮐﯽ داغ ﺻﻮرت ﻣﯽﮔﯿﺮد و ﭘﺪﯾـﺪه اﻧﺘﻘﺎل ﺣﺮارت ﺟﺰ ﺟﺪاﯾﯽ ﻧﺎﭘﺬﯾﺮ آن ﻣﯽﺑﺎﺷﺪ. در اﯾﻦ ﭘﮋوﻫﺶ ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﯽ ﺗﻐﯿﯿﺮات دﻣﺎﯾﯽ در ﻧﻘﺎط ﻣﺨﺘﻠﻒ ﻫﻤﺒﺮﮔﺮ و روﻏﻦ ﯾﮏ ﻣﺪل اﻧﺘﻘﺎل ﺣﺮارت ﺑﺮ روی ﻧﺮم اﻓﺰار COMSOL ﺗﻮﺳﻌﻪ داده ﺷﺪ . ﺟﻬﺖ ﺗﺄﯾﯿﺪ ﻣﺪل، ﻧﻤﻮﻧﻪ ﻫﻤﺒﺮﮔﺮدر ﯾﮏ ﺳﺮخ ﮐﻦ آزﻣﺎﯾﺸﮕﺎﻫﯽ ﺑﻪ ﻣﺪت 300 ﺛﺎﻧﯿﻪ در دﻣﺎی 170 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد ﺳﺮخ ﮔﺮدﯾﺪ و دﻣﺎی ﻣﺮﮐﺰ و ﺳﻄﺢ آن ﺑﺎ ﻗﺮار دادن ﺗﺮﻣﻮﮐﻮﭘﻞ )ﻧﻮعK( در اﯾﻦ ﻗﺴﻤﺖﻫﺎ ﺗﻌﯿﯿﻦ و ﺑﺎ اﺳﺘﻔﺎده از دﯾﺘﺎﻻﮔﺮ در ﻓﻮاﺻﻞ زﻣـﺎﻧﯽ 1 ﺛﺎﻧﯿﻪ ﺛﺒﺖ ﮔﺮدﯾﺪ. ﻫﻤﺒﺴﺘﮕﯽ ﺑﺎﻻی ﺑﯿﻦ ﭘﺮوﻓﯿﻞﻫﺎی دﻣﺎﯾﯽ ﭘﯿﺶﺑﯿﻨﯽ ﺷﺪه و اﻧﺪازهﮔﯿﺮی ﺷﺪه، ﻧﺸﺎن داد ﮐﻪ ﻣﺪل ﺗﻮﺳـﻌﻪ داده ﺷـﺪه ﻣـﯽ ﺗﻮاﻧـﺪ ﺑـﻪ ﺧـﻮﺑﯽ ﺗﻐﯿﯿﺮات دﻣﺎ در ﻫﺮ ﻧﻘﻄﻪ از ﻫﻤﺒﺮﮔﺮ را ﭘﯿﺶﺑﯿﻨﯽ ﻧﻤﺎﯾﺪ. ﻫﻤﭽﻨﯿﻦ، ﭘﺲ از ﺗﻌﯿﯿﻦ ﺿﺮاﯾﺐ ﻫﺪاﯾﺖ ﺣﺮارﺗﯽ و اﻧﺘﻘﺎل ﺣﺮارت در ﺳﻄﺢ، ﻣﺪل آرﻧﯿﻮس ﺑﻪ ﺧﻮﺑﯽ ﺗﻮاﻧﺴﺖ اﺛﺮ دﻣﺎ ﺑﺮ اﯾﻦ ﺧﺼﻮﺻﯿﺎت را ﺗﻮﺻﯿﻒ ﻧﻤﺎﯾﺪ. ﺑﺎ ﺑﺮرﺳﯽ دﻣﺎی ﻧﻘﺎط ﻣﺨﺘﻠﻒ ﻫﻤﺒﺮﮔﺮ ﻧﺸﺎن داده ﺷﺪ ﮐﻪ ﺑﻪ دﻟﯿﻞ ﮐﺎﻫﺶ اﺛﺮ ﻫﻤﺮﻓـﺖ در ﻗـﺴﻤﺖ ﺑﺎﻻی آن، دﻣﺎی اﯾﻦ ﻗﺴﻤﺖ ﮐﻤﺘﺮ از ﺳﺎﯾﺮ ﻧﻘﺎط ﺑﻮد ﮐﻪ ﺑﺎﻋﺚ ﻋﺪم ﯾﮑﻨﻮاﺧﺘﯽ در ﭘﺨﺖ ﻣﯽﮔﺮدد و ﻣﯽﺗﻮان ﺑﺎ اﯾﺠﺎد ﻫﻤﺮﻓﺖ اﺟﺒﺎری ﯾـﺎ زﯾـﺮ و رو ﮐـﺮد ﻧﺴﺮﯾﻌﺘﺮ ﻫﻤﺒﺮﮔﺮ اﯾﻦ ﻧﻘﺺ را ﺑﺮﻃﺮف ﻧﻤﻮد.

One of the baking processes that carried out by dipping the food in hot oil or fat is deep frying, and the heat transfer phenomenon is an inseparable part of it. In this study, in order to investigate the temperature changes in different parts of hamburger and oil, a heat transfer model was developed inCOMSOL software. To validatethe model, the hamburger was fried in a laboratory fryer for 300 seconds at 170°C and its center and surface temperatures were determined by placing the thermocouple (K type) in these areas and recorded by the data logger. The high correlation between predicted and measured temperature profiles showed that the developed model could well predict the temperature changes at each point of the hamburger. Also, after determining the heat conduction and heat transfer coefficients, the Arrhenius modelcould well describe the effect of temperature on these characteristics. The temperature profile of different parts of the hamburger showed that due to the reduce convection effect in the upper parts, the temperature of this part was lower than other points, which results in a lack of uniformity in baking, and it can be remedied by creatingforced convection or quicker return of the burger.

کلیدواژه ها:

مدلسازی ، انتقال حرارت ، ﻫﻤﺒﺮﮔﺮ ، ﺿﺮﯾﺐ ﻫﺪاﯾﺖ ﺣﺮارﺗﯽ

modeling ، Hamburger ، Heat transfer ، Thermal Conductivity


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