Share

IIR document

Simplified heat and mass transfer modeling in a food processing plant.

Number: pap. n. 572

Author(s) : LECOQ L., FLICK D., DERENS E., et al.

Summary

Inside a food production plant, bacteria can grow particularly in zones of high humidity leading to deterioration of food quality and safety. Cleaning and disinfection are currently practiced to reduce this hazard. However it is not always efficient; stagnant water is susceptible to be a source of microbial growth. To prevent this problem, drying must be performed but water may still not entirely evaporate at some locations. In order to optimize the drying process, a simplified heat and mass transfer model was developed in this study. Validation was performed by comparing the predicted water weight evolutions with the ones measured in a food processing plant. It was found that by reducing the air inlet relative humidity from 85% to 50%, the time needed to evaporate 90% of the initial water weight could be reduced by a factor of about 1.5. This shows the interest to dry the inlet air.

Available documents

Format PDF

Pages: 8 p.

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: Simplified heat and mass transfer modeling in a food processing plant.
  • Record ID : 30015934
  • Languages: English
  • Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Publication date: 2015/08/16
  • DOI: http://dx.doi.org/10.18462/iir.icr.2015.0572

Links


See other articles from the proceedings (657)
See the conference proceedings

Indexing