Sadashive, Gowada B and Narashimam, GSVL and Krishna Murthy, MV (1998) Time-temperature histories of spherical food products during bulk forced-air precooling. In: JSME international journal. Series B, Fluids and thermal engineering, 41 (04). pp. 895-907.
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A general mathematical model for forced air precooling of spherical food products in bulk is developed. The food products are arranged inline to form a rectangular parallelepiped. Chilled air is blown along the height of the package. The governing equations for the transient two-dimensional conduction with internal heat generation in the product, simultaneous heat and mass transfer at the product-air interface and one-dimensional transient energy and species conservation equations for the moist air are solved numerically using finite difference methods. Results are presented in the form of time-temperature histories. Experiments are conducted with model foods in a laboratory scale air precooling tunnel. The agreement between the theoretical and experimental results is found to be good. In general, a single product analysis fails to predict the precooling characteristics of bulk loads of food products. In the range of values investigated, the respiration heat is found to have a negligible effect.
|Item Type:||Journal Article|
|Additional Information:||Copyright of this article belongs to Japan Society of Mechnical Engineers.|
|Keywords:||heat and mass transfer;precooling;food products.|
|Department/Centre:||Division of Mechanical Sciences > Mechanical Engineering|
|Date Deposited:||17 Dec 2009 09:58|
|Last Modified:||02 May 2011 07:40|
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