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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Usine de salaison : séchage du saucisson par th...
- Author(s) : VALLIN R.
- Date : 1998/10/20
- Languages : French
- Source: Froid indirect en agroalimentaire. Journée française du froid : recueil des conférences.
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Investigation of conditions of heat and mass tr...
- Author(s) : MALOVA N. D., KUDINOV A. V.
- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
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Shelf-life prediction of meat and meat products.
- Author(s) : KANT MUERMANS M. L. T., STEKELENBURG F. K., ZWIETERING M. H., et al.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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Air circulation: how to cope with this critical...
- Author(s) : DAUDIN J. D., GERWEN R. J. M. van
- Date : 1996/10
- Languages : English
- Source: New Developments in Meat Refrigeration.
- Formats : PDF
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CFD prediction of the chilling process for cook...
- Author(s) : HU Z., SUN D. W., BRYAN J.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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