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Modélisation du transfert de chaleur et de masse bidimensionnels pendant le refroidissement sous vide de riz cuit en barquette.

Modelling of two-dimensional heat and mass transfer during vacuum cooling of cooked rice in tray.

Auteurs : ZHANG Z., SUN D. W.

Résumé

Vacuum cooling of rice in a tray was modelled, using finite volume method. The model describes the heat conduction and moisture diffusion within the rice grains, evaporation of moisture at the surface of the grains, flowing of vapour in the rice bed, condensation and/or evaporation of vapour in vacuum chamber and condenser, leakage of air into the chamber, and evacuation of gas in the free volume out of the vacuum cooling system through vacuum pump.

Détails

  • Titre original : Modelling of two-dimensional heat and mass transfer during vacuum cooling of cooked rice in tray.
  • Identifiant de la fiche : 2006-1897
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Date d'édition : 02/05/2005

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