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Document IIF

Analyse du transfert de chaleur et de masse des légumes allongés lors du refroidissement sous vide.

Heat and mass transfer analysis of columnar vegetables in vacuum cooling.

Auteurs : YANG Q. R., ZHANG Y.

Résumé

A mathematical model is developed for the heat and mass transfer of columnar vegetables during vacuum cooling. It includes two sub-models, which describe pressure decreasing of the vacuum chamber and heat transfer of vegetables respectively. The variation histories of the total pressure of the vacuum chamber and product temperature are calculated. Experiments are carried out on vacuum cooling of long columnar vegetables also. The difference between the simulated pressure and measured pressure is within 200 Pa when the pressure ranges from 3000 to 600 Pa, while the difference between simulated temperature and measured temperature is less than 1.5°C. The results prove that the mathematical model is reasonable to predict the vacuum pressure and temperature profiles for analysing vacuum cooling process of vegetables. Also, the research results provide some basic rules for flow and heat transfer of evaporation process of columnar vegetables during vacuum cooling.

Documents disponibles

Format PDF

Pages : ICR07-C2-1556

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Heat and mass transfer analysis of columnar vegetables in vacuum cooling.
  • Identifiant de la fiche : 2008-0281
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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