UC知道英语翻译中文3
来源：百度知道 编辑：UC知道 时间：2024/06/30 05:15:58
Thermal diffusivity measurements
The thermal diffusivity was determined by an unsteady state
experiment (Sweat, 1986). Cubes of cheese (4 cm) were cut and
placed into a thermostatic bath filled with olive oil at 38 6 0.5 °C.
The temperature was measured at the center of the cube with a thin
thermocouple every 30 s, thus providing a set of experimental temperatures.
The oil was vigorously stirred to assure a negligible external
heat transfer resistance.
Diffusivity was determined by an iterative procedure by substituting
one diffusivity into Eq (3) and minimizing differences between
experimental and theoretical temperatures. To solve the optimization
problem the tool SOLVER from the spreadsheet EXCEL
™ was used.
（3）
Where T(t) is the temperature at time t, T` is the oil temperature,
T0 the initial cheese temperature, a is the thermal diffusivity
and 2 L is the cube side length. The series was evaluated
The thermal diffusivity was determined by an unsteady state
experiment (Sweat, 1986). Cubes of cheese (4 cm) were cut and
placed into a thermostatic bath filled with olive oil at 38 6 0.5 °C.
The temperature was measured at the center of the cube with a thin
thermocouple every 30 s, thus providing a set of experimental temperatures.
The oil was vigorously stirred to assure a negligible external
heat transfer resistance.
Diffusivity was determined by an iterative procedure by substituting
one diffusivity into Eq (3) and minimizing differences between
experimental and theoretical temperatures. To solve the optimization
problem the tool SOLVER from the spreadsheet EXCEL
™ was used.
（3）
Where T(t) is the temperature at time t, T` is the oil temperature,
T0 the initial cheese temperature, a is the thermal diffusivity
and 2 L is the cube side length. The series was evaluated
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热扩散系数测量
在热扩散是由一个非稳态
实验（汗水， 1986年） 。立方体的奶酪（ 4厘米）被切断和
置于恒温浴充满橄榄油38 6 0.5 ° C的
温度测量的中心立方体与薄
热电偶，每30秒，从而提供了一套实验温度。
石油是大力搅拌保证是微不足道的外部
传热性。
扩散是由迭代程序代
一个扩散到方程（ 3 ） ，并尽量减少分歧
实验和理论的温度。为了解决优化
求解问题的工具的电子表格软件
™使用。
（ 3 ）
其中T （ t ）是温度时间中t ， t `是油温，
T0分离性的初步奶酪温度，一个是热扩散
2 L是立方体边长。该系列是评估，以20
条款。
结果与探讨
原料为30.4 ％脂肪， 37.9 ％水分， 23.9 ％
蛋白质，灰分4.3 ％ ，其余（ 3.5 ％ ）相对应的碳水化合物