碩士 / 國立臺灣大學 / 農業機械工程學系研究所 / 87 / The thawing process of frozen fish is indeed a major factor that affects the quality of the flesh of the fish. In order to compare the difference of the thawing curve of different thawing methods, in this research, we use different temperature and velocity of the flow of high humidity air and running water, to thaw the flesh of tunny, then compare the difference between them; we discover that temperature and velocity of the thawing medium are important factors which affect the thawing curve of the frozen fish in thawing. This study also use the finite difference method to build a math model in heat transfer of the thawing of frozen fish. Because the process of melting involve a moving boundary problem, we use enthalpy method to analyze that in the model, and utilize this model for simulating the thawing curve of frozen fish when thawing. A result show that numerical modeling can simulate resembling the thawing curve of real experiment; we can simulate and predict the thawing curve of frozen fish. But the major cause of the inaccuracy of the modeling is on the assumption that the melting point of the frozen is constant.
| Identifer | oai:union.ndltd.org:TW/087NTU00415011 |
| Date | January 1999 |
| Creators | Shio-Chi Lou, 婁曉祺 |
| Contributors | Yeun-Chung Lee, 李允中 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 143 |
Page generated in 0.0019 seconds