甄 仌^*，苏格毅，杨红艳，许莹莹，张庆钢，王 莹

（哈尔滨商业大学能源与建筑工程学院，黑龙江哈尔滨 150028）

摘要：为研究食品速冻保鲜过程中多冰晶的微观生长特性，基于KOBAYASHI模型，采用单相场方程同时控制多个冰晶的生长，模拟了多冰晶晶核随时间步长和各向异性强度增加时的形貌变化。结果表明：随着模拟冷冻时间步长的增加，各冰晶的生长形貌逐渐变大，相邻冰晶由自由生长逐渐变为竞向生长，生长速率受到了抑制，冰晶形貌不再具有典型的六重对称性；在其他模拟参数不变的情况下，随着各向异性强度的增加，冰晶的大小及主枝相貌均变大，各冰晶间的相互影响逐渐增强。在食品的速冻保鲜过程中，防止大冰晶破坏细胞壁降低食品品质，应合理地控制冷冻时间和各向异性强度。

关键词：冷冻；相场法；多冰晶；各向异性；食品品质

中图分类号：TS205.7    文献标识码：A    文章编号：1674-506X（2022）05-0087-0006

Numerical Simulation of the Growth Morphology of Multi Ice Crystals

ZHEN Bing^*, SU Geyi, YANG Hongyan, XU Yingying, ZHANG Qinggang, WANG Ying

（School of Energy and Civil Engineering, Harbin University of Commerce, Harbin Heilongjiang 150028, China）

Abstract：In order to study the microscopic growth characteristics of multiple ice crystals during the quick-freezing and preservation of food products, based on the KOBAYASHI model, a single-phase field equation was used to control the growth of multiple ice crystals simultaneously and to simulate the morphological changes of multiple ice crystal nuclei with increasing time step and anisotropic strength. The results show that as the simulated freezing time step is increased, the growth morphology of each ice crystal gradually becomes larger, and the adjacent ice crystals gradually change from free to competitive growth, the growth rate is suppressed, and the ice crystal morphology no longer has the typical sixfold symmetry. When all other simulation parameters stay constant, the size of the ice crystals and the main branch morphology get greater as the anisotropy strength grows, and the mutual impact of the ice crystals gradually increases. In the process of quick-freezing and preserving food, the freezing time and anisotropic strength should be reasonably controlled to prevent large ice crystals from damaging the cell walls and reducing the quality of the food.

Keywords：freezing; phase field method; multiple ice crystals; anisotropy; food quality

doi：10.3969/j.issn.1674-506X.2022.05-015

收稿日期：2021-11-04

基金项目：黑龙江省自然科学基金联合引导项目（LH2019E069）

作者简介：甄仌（1973-），男，博士，教授。研究方向：食品冷冻冷藏、制冷系统优化研究。

*通信作者

引用格式：甄仌,苏格毅,杨红艳,等.数值模拟多冰晶的生长形貌[J].食品与发酵科技,2022,58(5):87-92.