ShareAssessment of ventilation homogeneity in a modern sausage dryer by a dynamic CFD approach.
Author(s) : MIRADE P. S.
Summary
The paper describes the use of a computational fluid dynamics code (fluent) in the food industry. The numerical results concerning the distribution of air velocity means allowed to find out what ventilation cycle was the best, in order to obtain the greatest homogeneity in the drying of all sausages during one batch operation.
Details
- Original title: Assessment of ventilation homogeneity in a modern sausage dryer by a dynamic CFD approach.
- Record ID : 2002-1403
- Languages: English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
- Publication date: 2000/06/26
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: CFD; Calculation; Measurement; Ventilation; Dryer; Drying; Dry sausage; Meat product; Air distribution
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Analyse numérique de l'aéraulique d'un séchoir ...
- Author(s) : MIRADE P. S.
- Date : 2002/02/18
- Languages : French
- Source: www.ofival.fr - 2 p.; fig.
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Le saucisson sec, mauvais élève de la charcuterie.
- Author(s) : COHEN-MAUREL E.
- Date : 2002/01
- Languages : French
- Source: Process - n. 1178
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Concetti di microbiologia predittiva: sopravviv...
- Author(s) : COSCIANI CUNICO E., MONASTERO P., FINAZZI G., et al.
- Date : 2005/01
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 443
- Formats : PDF
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LE CONDITIONNEMENT D'AIR POUR LE SECHAGE DES PR...
- Author(s) : MARCHAL Y.
- Date : 1989
- Languages : French
- Source: Rev. ENIL - n. 135
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Un impianto per l'asciugamento di carni insacca...
- Author(s) : PASINI A.
- Date : 1999/01
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 53 - n. 1
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