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Modélisation numérique des processus thermiques dans une chambre d’entreposage frigorifique de chou chinois utilisant des modèles de turbulence variable.

Numerical modelling of thermal processes in Chinese cabbage cold storage chamber using variable turbulence models.

Numéro : pap. n. 560

Auteurs : SMIERCIEW K., KOLODZIEJCZYK M., GAGAN J., et al.

Résumé

Losses of stored fruits and vegetables may occur mainly due to non-uniformity of the environmental conditions. Cooling air flow pattern in the cold storage chamber strongly depends on the turbulence model applied. In modelling of mechanical ventilation standard k-e model turbulence models is used routinely because of good convergence. However, this model is not able to predict the flow rate of the air stream and is unable to reproduce the Coanda effect. In the paper the results of numerical modelling of processes in cold storage chamber for vegetables are presented. The RANS turbulence models have been tested to determine the most appropriate ones for the studied configuration. The highest difference of measured and computed temperature in the bulk of vegetables is 0.40 K regardless of the turbulence model. Relative humidity difference varies between 4 and 13%. Tested turbulence models led to overprediction of air temperature and velocity, however the SST k-? model gives the best results.

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Pages : 8

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Détails

  • Titre original : Numerical modelling of thermal processes in Chinese cabbage cold storage chamber using variable turbulence models.
  • Identifiant de la fiche : 30026310
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.0560

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