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Experimental characterization of airflow within a pallet of product generating heat: Application for cheese product.

Author(s) : PHAM A. T., MOUREH J., FLICK D.

Type of article: Article, IJR article

Summary

This work aimed to investigate the airflow and temperature levels within a pallet of heat-generating product under steady-state conditions. A cheese product was simulated. An experimental device was used in which cheese was replaced by plaster camembert cheeses; each simulated camembert was equipped with a heating resistance to simulate heat generation by the product. The pallet was placed in an ex- perimental room with controlled upwind temperature and air velocity. The air velocity within the pallet was measured by LDV (Laser Doppler Velocimetry). Two pallet orientations, two upwind velocities of 0.31 m s-1 and 0.73 m s-1 and two heat fluxes of 0.05 W and 0.30 W per product item with a mass of 0.25 kg were investigated and compared. This study provides a better understanding of the complexity of the airflow pattern related to natural and forced convection flows as well as the dynamic interactions un- der mixed convection. It can be applied to other living products such as fruit or vegetables that generate heat via respiration.

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Pages: 89-103

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Details

  • Original title: Experimental characterization of airflow within a pallet of product generating heat: Application for cheese product.
  • Record ID : 30026816
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 106
  • Publication date: 2019/10
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2019.06.022

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