Method for simulating unfreezing process and optimizing unfreezing process by adopting COMSOL software

Abstract

The invention discloses a method for simulating an unfreezing process and optimizing an unfreezing process by adopting COMSOL software. The method comprises the following steps: carrying out dynamic numerical simulation on a minced fillet thawing process by adopting COMSOL Multiphysics software, carrying out numerical solution on a coupling equation of electromagnetic wave dissipation and heat transfer by using a finite element method, and verifying a temperature value through an experiment; exploring the influence of the size of the minced fillet sample, the position of the minced fillet sample in the heating cavity, the radio wave power, the polar plate spacing and the heating intermittent time on the unfreezing uniformity of the minced fillet sample through a mathematical model established by COMSOL Multiphysics software; and finally designing a three-factor three-level orthogonal test by taking radio wave power, pole plate spacing and heating interval time as factors and taking time and temperature standard deviation required by thawing of a minced fillet sample as evaluation indexes of thawing effects according to the numerical value simulation result, determining the proper radio wave power, pole plate spacing and heating interval time, optimizing a thawing process, and improving the thawing uniformity.

Description

technical field [0001] The invention relates to the field of computer simulation, in particular to a method for simulating the thawing process and optimizing the thawing process by using COMSOL software. Background technique [0002] Surimi is a kind of aquatic conditioning food raw material obtained from raw fish through processes such as meat harvesting, rinsing, fine filtration, dehydration, sub-packaging, and freezing. How to quickly thaw raw surimi and maintain its quality is not only a major problem in the production and processing of surimi products, but also a technology that urgently needs to be improved in the field of food processing. [0003] Radio waves are electromagnetic waves with a frequency range of 3KHz-300MHz. The high-frequency alternating electromagnetic field generated can excite ion vibrations inside the food and polarity rotation of water molecules, thereby causing the food to be heated as a whole. In addition, the energy carried by radio waves is l...

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Problems solved by technology

[0004] At present, the use of radio waves to heat and thaw surimi lacks sufficient theoretical guidance. Most of them choose the size of surimi, the position of surimi in the heating chamber, radio wave power, the distance between plates and the heating interval time based on experience, resulting in low thawing efficiency of surimi. High, the thawing process needs to be optimized

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