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Conductivité thermique d'un modèle de produit alimentaire hautement poreux à des températures au-dessus et en dessous de zéro.

Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures.

Auteurs : HAMDAMI N., MONTEAU J. Y., LE BAIL A.

Type d'article : Article, Article de la RIF

Résumé

The modelling of heat transfer within materials with high porosity is complicated by evaporation-condensation phenomena. The aim of this work was to develop a model for apparent thermal conductivity in these products. The effective thermal conductivity of a porous food model (sponge) having 0-60% moisture contents and 0.59-0.94 porosity was measured by a line-source heat probe system in the range -35 to 25 °C. Two predictive models of the effective thermal conductivity of porous food were developed (Krischer and Maxwell models). The effective thermal conductivity predicted by the Krischer model was in good agreement with the experimental data. It was also shown that the model including the effect of evaporation-condensation phenomena in addition to heat conduction was useful to predict the effective thermal conductivity of sponges.

Documents disponibles

Format PDF

Pages : 809-816

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures.
  • Identifiant de la fiche : 2004-1764
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 7
  • Date d'édition : 11/2003

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