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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 李允中 | |
| dc.contributor.author | Hsin-Hsien Fu | en |
| dc.contributor.author | 傅馨嫺 | zh_TW |
| dc.date.accessioned | 2021-06-13T03:25:13Z | - |
| dc.date.available | 2006-09-18 | |
| dc.date.copyright | 2006-07-31 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-29 | |
| dc.identifier.citation | 1. 婁曉祺。1999。冷凍魚肉解凍熱傳分析。碩士論文。臺北：國立臺灣大學生物產業機電工程學研究所。
2. Beck, J. V. and K. J. Arnold. 1977. Parameter estimation in engineering and science. 17-18. New York: Wiley. 3. Chen, C. S. 1985. Thermodynamic analysis of the freezing and thawing of food：enthalpy and apparent specific heat. J. food sci 50：1158-1162. 4. Heldman, D. R. 1974. Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression. Trans. ASAE 17：6-63. 5. Hsieh, R., L. E. Lerew and D. R. Heldman. 1977. Prediction of freezing times for foods as influenced by product properties. J. food process Eng 1：97-183. 6. Holman J.P. 1997. Heat Transfer. 1st ed., 4-8. New York: McGraw-Hill companies. 7. Huang, B. J., C.J. Chin and C.L. Duang. 2000. A design method of thermoelectric cooler. International Journal of Refrigeration 23:208-218. 8. Kim, I. and D. Lee. 1997. An analysis for geometrical effects on the cooling performance of (Bi,Sb)2Te3 / Bi2(Te,Se)3 -based thin film thermoelectric modules. Materials Research Society 12(2)：423-429. 9. Mohsenin, N.N. 1980. Thermal Properties of Foods and Agricultural Materials. 1st ed., 37-38, 86-87. New York: Gordon and Breach Science Publishers. 10. Ozisik, M.N. 1993. Heat Conduction. 25-240. 2nd ed., New York: Wiley. 11. Ozisik, M.N. 1994. Finite Difference Method in Heat Transfer. 1st ed., 275-306. Boca Raton: CRC Press. 12. Ozisik, M.N. and Helco R.B. Orlande 2000. Inverse Heat Transfer Fundamentals and Applications. 1st ed., 35-93. New York: Taylor & Francis. 13. Potapov, P.L. 1998. Thermoelectric triggering of phase transformations in Ni-Ti shape memory alloy. Materials Science and Engineering B52：195-201 14. Rubiolo de Reinick,.A.C. and Schwartzberg H. 1986. Predicting temperature vs time behavior during the freezing and thawing of rectangular foods. Biotechnol. Prog 2:164-174. 15. Rubiolo de Reinick, A.C. 1996. Average and center temperature vs time evaluation for freezing and thawing rectangular foods. J. food eng 30：299-311. 16. Schwartzberg, H. G. 1976. Effective heat capacities for the freezing and thawing of food. J. food sci 41：152-156. 17. Simpson, R. and C. Cortes. 2004. An inverse method to estimate thermophysical properties of foods at freezing temperatures: apparent volumetric specific heat. J. food eng 64：89-96. 18. Wang, D. Q., and E. Kolbe. 1990. Thermal conductivity of surimi-measurement and modeling. J. food sci 55：1217-1221, 1254. 19. Zoubeir, S. and E. P. Scott. 1996. Estimation of Temperature Dependent Thermal Properties of Basic Food Solutions During Freezing. J. food eng 28：1-19. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/31939 | - |
| dc.description.abstract | 食品的熱物理性質與冷凍、解凍過程中的表面對流熱傳係數是影響冷凍速率與食品品質最重要的因素。本論文的研究目的為利用焓值法建立魚肉解凍過程的數學模式以及熱傳遞逆問題的分析理論，估測食品的熱物理性質。使用有限差分法中的顯明法與隱含法成功模擬魚肉的解凍溫度曲線，且皆可由Lavenberg－Marquadt method與Conjugate gradient method求解與實驗量測值相符之表面對流熱傳係數以及解凍過程中魚肉的焓值曲線變化過程。 | zh_TW |
| dc.description.abstract | Thermal properties of materials and surface convection coefficient during freezing or thawing process are the most important factors that influence process rate and qualities of frozen food. The aim of this study is to build mathematical model of thawing process of frozen fish by enthalpy method and use inverse heat transfer problem to estimate its thermal physical properties. In the study, the thawing curve of fish obtained by the explicit and the implicit finite difference methods were accomplished, and by the use of Lavenberg-Marquardt method and Conjugate gradient method the most fitting surface convection coefficient and enthalpy of frozen fish during process could obtain and both methods worked equally well. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T03:25:13Z (GMT). No. of bitstreams: 1 ntu-95-R93631008-1.pdf: 2793131 bytes, checksum: f8e10e892c67a041e5c2315a8989d77d (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 誌謝 i
摘要 ii Abstract iii 目錄 iv 圖目錄 vii 表目錄 xi 第一章 前言 1 第二章 研究目的 2 第三章 文獻探討 3 3.1 食品熱物理性質 3 3.1.1 比熱 3 3.1.2 熱傳導係數 4 3.2 熱物理性質量測方法 4 3.2.1比熱量測方法 4 3.2.2 熱傳導係數量測方法 5 3.3 熱傳逆問題求解熱物理性質 8 3.4 熱物理性質數學模型 13 3.4.1 密度 13 3.4.2 熱傳導係數 14 3.4.3 顯比熱 16 3.5 參數估測 18 3.5.1 Levenberg-Marquardt method 18 3.5.2 Conjugate gradient method 21 3.5.3 Conjugate gradient method with adjoint problem 23 3.6焓值法 25 3.6.1 顯明法 26 3.6.2 隱含法 26 第四章 研究方法 30 4.1 冷凍魚肉解凍熱傳分析 30 4.2 焓值法 31 4.2.1 顯明法 32 4.2.2 隱含法 33 4.3 熱傳逆問題 37 4.3.1 數學模擬推測表面對流熱傳導係數 40 4.3.2 數學模擬推測熱焓對溫度關係式之係數 40 第五章 結果與討論 42 5.1 模擬條件 42 5.2 參數估測法求解表面對流熱傳導係數 44 5.3 焓值法求解冷凍魚肉解凍問題 55 5.3.1 顯明法求解冷凍魚肉解凍焓值變化 55 5.3.2 隱含法求解冷凍魚肉解凍焓值變化 57 5.4 參數估測法求解焓值對溫度關係式係數 60 第六章 結論 82 參考文獻 84 附錄一 求解表面對流熱傳導係數主程式 87 附錄二 焓值法主程式 95 附錄三 求解焓值對溫度關係式係數主程式 100 | |
| dc.language.iso | zh-TW | |
| dc.subject | 數學模式 | zh_TW |
| dc.subject | 熱傳逆問題 | zh_TW |
| dc.subject | 焓值法 | zh_TW |
| dc.subject | Mathematical model | en |
| dc.subject | Enthalpy method | en |
| dc.subject | Inverse heat transfer problem | en |
| dc.title | 應用熱傳遞逆問題分析於食品解凍時之熱性質推估 | zh_TW |
| dc.title | Estimation of Temperature Dependent Thermal Properties of Food During Thawing by Inverse Heat Transfer Method | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧福明,陳世銘 | |
| dc.subject.keyword | 熱傳逆問題,焓值法,數學模式, | zh_TW |
| dc.subject.keyword | Inverse heat transfer problem,Enthalpy method,Mathematical model, | en |
| dc.relation.page | 105 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2006-07-29 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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