Partager

Document IIF

Etude sur l'efficacité des modèles de la conductivité thermique utilisés pour les produits alimentaires.

Review of effective thermal conductivity models for foods.

Auteurs : CARSON J. K.

Type d'article : Article, Article de la RIF

Résumé

The literature associated with modelling and predicting the thermal conductivities of food products has been reviewed. Theuncertainty involved in thermal conductivity prediction increases as the differences between the food components' thermal conductivitiesincrease, which means that there is greater uncertainty involved with predicting the thermal conductivity of foods which are porous and/or frozen, than with unfrozen, non-porous foods. For unfrozen, non-porous foods, a number of simple effective thermal conductivity models that are functions only of the components' thermal conductivities and volume fractions may be used to provide predictions to within plus or minus 10%. For frozen and/or porous foods, the prediction procedure is more complicated, and usually requires the prediction of porosity and/or ice fraction, which introduces another source of error. The effective thermal conductivity model for these foods may require an extra parameter (in addition to the components' thermal conductivities and volume fractions) whose value must often be determined empirically. Recommendations for selecting models for different classes of foods are provided. There is scope for more research to be done in this area.

Documents disponibles

Format PDF

Pages : 958-967

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 : Review of effective thermal conductivity models for foods.
  • Identifiant de la fiche : 2006-2438
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 29 - n. 6
  • Date d'édition : 09/2006

Liens


Voir d'autres articles du même numéro (15)
Voir la source

Indexation