咸蛋分段式变温梯度加热腌制工艺仿真及实验验证OA

Conventional heating methods in salted egg curing often suffer from high energy consumption and uneven temperature dis-tribution,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 estab-lished using computational fluid dynamics technology,in which the porous media model was coupled with the volume of fluid model to sim-ulate 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-differ-ence 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 heat-ing mode,the proposed method increased heat transfer efficiency by 25.9％and improved temperature uniformity by 29.4％.Experimen-tal 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 dynam-ics model,effectively improved heating efficiency and temperature uniformity in salted egg curing,and offered theoretical and engineering guidance for optimizing other food heating processes.