期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：11
页码：826-832
DOI：10.19026/ajfst.10.2269
出版社：MAXWELL Science Publication
摘要：In this study, one-dimensional mathematical model described unsteady state diffusion in food industry steel, based on Fick's second law of the decarburization is designed and various factors that affect carbon distributions and depth of decarburization in &gamma phase field are simulated to investigate the effects of the heating temperature, heating time etc. Factors which influence carbon distribution and thickness of decarburization in &gamma and &alpha +&gamma phase field of food industry steel, including heating temperature, heating time and carbon potential in furnace, are analyzed. And to investigate the boundary between complete and partial decarburization area in &alpha +&gamma phase field. Simulation results, in Cartesian, cylindrical and spherical coordinates, describing the effects of various heating temperature and time show that there is a positive relationship between both the temperature and time of heating and the depth of decarburization and choosing an appropriate furnace carbon potential can restrain the increasing depth of decarburization.
