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Time-temperature histories of spherical food products during bulk forced-air precooling.

Author(s) : GOWDA B. S., NARASIMHAM G. S. V. L., KRISHNA M. V., et al.

Type of article: Article

Summary

A general mathematical model for forced air precooling of spherical food products in bulk is developed. The food products are arranged inline to form a rectangular parallelepiped. Chilled air is blown along the height of the package. The governing equations for the transient two-dimensional conduction with internal heat generation in the product, simultaneous heat and mass transfer at the product-air interface and one-dimensional transient energy and species conservation equations for the moist air are solved numerically using finite difference methods. The agreement between the theoretical and experimental results is found to be good.

Details

  • Original title: Time-temperature histories of spherical food products during bulk forced-air precooling.
  • Record ID : 2000-1889
  • Languages: English
  • Source: JSME int. J., B - vol. 41 - n. 4
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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