Correction of Heat Transfer and Mass Transfer Model Parameters for Peaches in Refrigerated Storage

Chen Aiqiang Liu Zichang Peng Gangsheng

doi:10.12465/issn.0253-4339.20250724002

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Correction of Heat Transfer and Mass Transfer Model Parameters for Peaches in Refrigerated Storage

更新时间：2026-01-21

- Correction of Heat Transfer and Mass Transfer Model Parameters for Peaches in Refrigerated Storage
- Journal of Refrigeration Pages: 1-7(2025)
- 作者机构：
  
  天津商业大学机械工程学院天津 300133
- 作者简介：
- 基金信息：
  
  the Tianjin Natural Science Foundation General Project(24JCYBJC00720);the Jingan Dual Location Science and Technology Special Commissioner Project(24CXNA079)
- DOI：10.12465/issn.0253-4339.20250724002
  CLC： TS206;TS255.3;TB61⁺1
- CSTR：XXXXX.XX.XXX.20250724002
- Received：24 July 2025，
  
  Revised：2025-09-17，
  
  Accepted：23 September 2025，
  
  Published Online：04 January 2026，
- 稿件说明：
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刘子畅,陈爱强,彭港生.冰箱冷藏搁架蜜桃传热传质模型参数修正[J].制冷学报,

Chen Aiqiang Liu Zichang Peng Gangsheng.Correction of Heat Transfer and Mass Transfer Model Parameters for Peaches in Refrigerated Storage[J].Journal of Refrigeration,
刘子畅,陈爱强,彭港生.冰箱冷藏搁架蜜桃传热传质模型参数修正[J].制冷学报, DOI：10.12465/issn.0253-4339.20250724002. CSTR： XXXXX.XX.XXX.20250724002.

Chen Aiqiang Liu Zichang Peng Gangsheng.Correction of Heat Transfer and Mass Transfer Model Parameters for Peaches in Refrigerated Storage[J].Journal of Refrigeration, DOI：10.12465/issn.0253-4339.20250724002. CSTR： XXXXX.XX.XXX.20250724002.

摘要

现阶段模拟研究主要聚焦于冰箱温度场和球形水果冷藏过程的流场分析，且普遍采用理想化条件，导致模型的模拟值与实际值存在偏差。本文采用数值模拟与实验相结合的研究方法，建立了风冷冰箱冷藏室内蜜桃贮藏过程的传热传质模型，在传统模型基础上引入呼吸热与蒸发潜热，修正密度并进一步调整动力粘度系数。结果表明：MAE值均显著降低，由原始模型的1.74~2.98 K降至0.22~0.76 K。证实了改进后的模型能更有效表征球形水果在冷藏空间流场分布情况及温度变化规律，为优化冰箱内气流组织和温湿度控制策略提供依据。

Abstract

Simulation research has focused primarily on flow-field analysis of the temperature field in refrigerators and on the refrigeration of spherical fruits， generally under idealized conditions， leading to discrepancies between simulated and actual values. This study employed a combination of numerical simulation and experimental methods to establish a heat and mass transfer model for the storage of peaches in a fan-cooled refrigerator. It introduces the respiratory heat and latent heat of evaporation based on traditional models， corrects the density， and further adjusts the dynamic viscosity coefficient. These changes significantly reduced the MAE， from the original model's range of 1.74-2.98 K to the revised model’s range of 0.22-0.76 K. The improved model therefore more effectively characterizes the flow-field distribution and temperature change patterns of spherical fruits in refrigerated spaces， thereby providing a basis for optimizing the airflow organization and temperature and humidity control strategies within refrigerators.

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references

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