Share

Prediction of the surface heat transfer coefficients in food processing using Surfheat.

Author(s) : LIU M., ALLEN A. R., BEEK G. van, POL H., NESVADBA P.

Summary

In setting up a mathematical model in the field of food industry, two kinds of input data are essential: thermal properties and the surface heat transfer coefficient. In modelling thermal problems involving food processing, thermal properties can be predicted by using Costherm with known chemical compositions of foods. Theoretically, the surface heat transfer coefficient can be calculated. In practical situations, it is not a simple task to identify the factors involved. The calculated values of the surface heat transfer coefficients can give a wide spread, with possible differences of an order of magnitude. With this in mind, a comprehensive database of documented equations was created. Over 700 technical papers on the surface heat transfer coefficient have been published in the years 1994 to 1997. The Surfheat programm was developed utilising this database. The details of the database and Surfheat as well as its use are discussed.

Details

  • Original title: Prediction of the surface heat transfer coefficients in food processing using Surfheat.
  • Record ID : 1999-0921
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (24)
See the conference proceedings

Indexing