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Simulation of heat and mass transfer in products.

Author(s) : SLUIS S. M. van der

Summary

The program accepts product models with arbitrary shapes, which are not homogeneous of composition. In the case of the carcasses, the distribution of meat, fat and bone could be introduced in the product model. The model has later been upgraded for use in the bakery industry. The main new elements that have been added to the program for this purpose are the modelling of internal moisture transport and the modelling of the freezing temperature range. Also, a project has now started at TNO, The Netherlands, in which the BERTIX simulation model will be used in a Dutch slaughterhouse for process control of the refrigerating installations.

Details

  • Original title: Simulation of heat and mass transfer in products.
  • Record ID : 1999-0899
  • 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.

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