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柳林老妖新蟲(chóng) (初入文壇)
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[求助]
求助摘要翻譯----英譯中-----急求~~~~~
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The factors, which determine the temperature in microwave-heated food, include the applied power, exposure time, the geometry of the microwave applicator, the geometry and size of the heated food and the electromagnetic and thermal properties of the food. Uneven temperature distribution within microwave-heated food is commonly reported. Coupled with this, any realistic analysis of microwave heating in moist food must account for simultaneous heat and moisture diffusion through the material. Analysis of simultaneous heat and moisture diffusion predicts that two waves of heat and moisture diffusion will result from microwave heating. It appears that the faster of these two diffusion waves is the dominant factor during microwave heating. This paper presents a summarised derivation of solutions to the forced diffusion equations that describe simultaneous heat and moisture transport during microwave heating of rectangular blocks,cylinders and spheres. These equations describe the subsurface heating in rectangular block and the core heating in small radii cylinders and spheres. They also predict the transition to surface heating in cylinders and spheres as their radii increase or the microwave attenuation factor of the food becomes larger. |
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【答案】應(yīng)助回帖
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柳林老妖: 金幣+25, 翻譯EPI+1, ★★★★★最佳答案, 辛苦啦 2013-03-31 19:45:47
柳林老妖: 金幣+25, 翻譯EPI+1, ★★★★★最佳答案, 辛苦啦 2013-03-31 19:45:47
| 決定微波加熱的食物的溫度的因素包括 功率、暴露時(shí)間、微波發(fā)射的幾何方向、食物的形狀和大小、食物的電磁和熱性質(zhì)。報(bào)道里經(jīng)常提到：微波加熱的食物內(nèi)部經(jīng)常存在不均勻的溫度分布。除了這些，用微波加熱潮濕的食物必須考慮熱擴(kuò)散和水分?jǐn)U散。同時(shí)的熱擴(kuò)散和水分?jǐn)U散分析表明熱擴(kuò)散和水分?jǐn)U散源于微波的熱量。在微波加熱的過(guò)程中，這兩個(gè)擴(kuò)散中較快的是決定因素。本論文提出了一個(gè)擴(kuò)散方程偏離的解決方法來(lái)描述在長(zhǎng)方體、圓柱體和球體中同時(shí)的熱擴(kuò)散和水分?jǐn)U散。這些方程描述了長(zhǎng)方體的下表面?zhèn)鳠岷托“霃綀A柱體和球體的縮核傳熱，也預(yù)測(cè)了隨半徑增加和食物微波衰減因子增加圓柱體和球體表面?zhèn)鳠岬倪w移。 |
2樓2013-03-31 18:20:40
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