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Hyperbolic heat conduction model applied in fast precooling of slab food products.

Author(s) : DAMSEH R. A., HOUSSIAN F. M. al-, AZAB T. A. al-, et al.

Summary

A one-dimensional hyperbolic heat conduction equation with heat generation in fast precooling process of slab food product has been developed. The internal heat generation due to respiration is a nonlinear term in temperature and depends on the type of a given product. The equation obtained is then solved numerically using the finite-difference techniques. A parametric study is performed to illustrate the influence of the heat flux relaxation time and the Biot number by the comparison of the solution between the hyperbolic and the Fourier conduction models. The calculated results show that the hyperbolic model must be applied for higher values of relaxation time. Also, increasing the Biot number tends to fasten the cooling process and this will lower the value of the applicable relaxation time.

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Pages: 2005-1

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Details

  • Original title: Hyperbolic heat conduction model applied in fast precooling of slab food products.
  • Record ID : 2006-0257
  • Languages: English
  • Source: Latest Developments in Refrigerated Storage, Transportation and Display of Food Products.
  • Publication date: 2005/03/28

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