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La dynamique des fluides numérisée : un vent frais dans le génie et la conception des procédés de refroidissement des aliments.

CFD: a fresh breeze in engineering and design of food cooling processes.

Auteurs : VERBOVEN P., NICOLAÏ B. M.

Type d'article : Article

Résumé

Over the last few years, new computational tools have been developed and applied to calculate cooling of foods as well as other food processes. These tools aid the food and related industries in the design and optimization of processes in relation to food quality and safety. They allow: the 3D modelling of complex food shapes (e.g. fruits); the computational analysis of: 3D temperature and moisture inside foods and equipment, 3D air and fluid flow in food processes, transient effects; the integrated analysis of food quality and safety attributes.

Détails

  • Titre original : CFD: a fresh breeze in engineering and design of food cooling processes.
  • Identifiant de la fiche : 2005-0733
  • Langues : Anglais
  • Source : Kelvin - n. 2
  • Date d'édition : 2004

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