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A simple model for evaluating the transient thermal response: application to citric products.

Author(s) : ALHAMA F., ALARCÓN M., ZUECO J., et al.

Summary

The cooling of food products with a spherical geometry under non linear boundary conditions (natural convection and radiation) has been studied using the well known standard correlations for the Nusselt number. The network simulation method is used for the solution. An extension to forced convection and also to other geometries is straightforward. The results agree with those obtained experimentally and by means of other approximate analytical methods.

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Pages: 2000-4

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Details

  • Original title: A simple model for evaluating the transient thermal response: application to citric products.
  • Record ID : 2002-2349
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 904-910; fig.; 12 ref.

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