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Document IIF

Modélisation macroporeuse de l'écoulement turbulent et du transfert de chaleur lors de l'entreposage frigorifique de produits alimentaires.

Macro-porous approach for modelling of turbulent flow and heat transfer during refrigeration of stacked food products.

Auteurs : ALVAREZ G., UDE M., LAGUERRE O., et al.

Résumé

The paper presents a one-equation model for two-dimensional turbulent flow and heat transfer throughout a porous medium allowing to predict airflow velocity and turbulence fields inside the stack of products considered as a macro-porous medium. The local heat transfer coefficient was related to local air velocity and local turbulence using an empirical correlation. The model was validated in a two-dimensional air flow configuration generated by two baffles located at the inlet and at the outlet of the stack of the products that forced the airflow to follow a "S" shape pathway. Experimental measurements of local heat transfer coefficients are in good agreement with simulated results.

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Détails

  • Titre original : Macro-porous approach for modelling of turbulent flow and heat transfer during refrigeration of stacked food products.
  • Identifiant de la fiche : 2004-0182
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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