Share

IIR document

Macro-porous approach for modelling of turbulent flow and heat transfer during refrigeration of stacked food products.

Author(s) : ALVAREZ G., UDE M., LAGUERRE O., et al.

Summary

The paper presents a one-equation model for two-dimensional turbulent flow and heat transfer throughout a porous medium allowing to predict airflow velocity and turbulence fields inside the stack of products considered as a macro-porous medium. The local heat transfer coefficient was related to local air velocity and local turbulence using an empirical correlation. The model was validated in a two-dimensional air flow configuration generated by two baffles located at the inlet and at the outlet of the stack of the products that forced the airflow to follow a "S" shape pathway. Experimental measurements of local heat transfer coefficients are in good agreement with simulated results.

Available documents

Format PDF

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: Macro-porous approach for modelling of turbulent flow and heat transfer during refrigeration of stacked food products.
  • Record ID : 2004-0182
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

Links


See other articles from the proceedings (398)
See the conference proceedings

Indexing