Share

IIR document

HEAT AND MASS TRANSFER ANALYSIS IN AIR-COOLING OF SPHERICAL FOOD PRODUCTS.

Author(s) : ANSARI F. A., CHARAN V., VARMA H. K.

Type of article: Article, IJR article

Summary

THE ONE DIMENSIONAL TRANSIENT HEAT CONDUCTION EQUATION, IN SPHERICAL CO-ORDINATES, IS SOLVED WITH CONVECTIVE SURFACE BOUNDARY CONDITION, DURING AIR-COOLING. THE ENTHALPY POTENTIAL CONCEPT IS USED TO INCLUDE THE COOLING EFFECT OF DESICCATION. A CALCULATION SCHEME IS PROPOSED IN WHICH, UP TO HALF THE COOLING TIME, THE CALCULATION IS MADE WITH BOTH HEAT AND MASS TRANSFER FROM THE PRODUCT SURFACE, THEREAFTER IT IS CONTINUED WITH HEAT TRANSFER ONLY. THE CALCULATED TEMPERATURES FOR APPLES AND POTATOES ARE COMPARED WITH THE MEASURED VALUES AVAILABLE IN THE LITERATURE, AND GOOD AGREEMENT IS OBSERVED.

Available documents

Format PDF

Pages: 194-197

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: HEAT AND MASS TRANSFER ANALYSIS IN AIR-COOLING OF SPHERICAL FOOD PRODUCTS.
  • Record ID : 1985-0581
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 3
  • Publication date: 1984

Links


See other articles in this issue (9)
See the source

Indexing