Partager

Document IIF

Caractérisation expérimentale du transfert de chaleur dans une palette de fromage.

Experimental characterization of heat transfer in a pallet of cheese.

Numéro : pap. 57

Auteurs : PHAM A. T., MOUREH J., FLICK D.

Résumé

During refrigerated transport and storage, cheese generates heat via respiration of the living microorganisms inside and at the surface of the product. In order to ensure the level and uniformity of temperature within a pallet, it is important to take into account this amount of heat. This work aimed to study the influences of different parameters on the heat transfer for which forced convection around the pallet interacts with free/mixed convection inside it. An experimental device was used in which the cheese was replaced by plaster blocs; each bloc being equipped with a heating resistance to simulate the produce heat generation. The pallet was placed in a room under controlled operating conditions. Two upwind air velocities were selected: 0.31m/s and 0.73 m/s; the heat generating varied between 0.05W and 0.30W per product of 0.25 kg. Adimensionless correlation predicting the maximal temperaturein function of the operating conditions was established.

Documents disponibles

Format PDF

Pages : 7

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 : Experimental characterization of heat transfer in a pallet of cheese.
  • Identifiant de la fiche : 30023410
  • Langues : Anglais
  • Source : 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Date d'édition : 06/04/2018
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2018.0057

Liens


Voir d'autres communications du même compte rendu (72)
Voir le compte rendu de la conférence

Indexation