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Document IIF

Modèle simple d'évaluation de la réponse thermique occasionnelle: application aux procédés de réfrigération des agrumes.

A simple model for evaluating the transient thermal response: application to citric products.

Auteurs : ALHAMA F., ALARCÓN M., ZUECO J., et al.

Résumé

The cooling of food products with a spherical geometry under non linear boundary conditions (natural convection and radiation) has been studied using the well known standard correlations for the Nusselt number. The network simulation method is used for the solution. An extension to forced convection and also to other geometries is straightforward. The results agree with those obtained experimentally and by means of other approximate analytical methods.

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Format PDF

Pages : 2000-4

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : A simple model for evaluating the transient thermal response: application to citric products.
  • Identifiant de la fiche : 2002-2349
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 904-910; fig.; 12 ref.

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