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Prévision des coefficients de transfert de chaleur superficiel lors du traitement de produits alimentaires grâce au logiciel Surfheat.

Prediction of the surface heat transfer coefficients in food processing using Surfheat.

Auteurs : LIU M., ALLEN A. R., BEEK G. van, POL H., NESVADBA P.

Résumé

In setting up a mathematical model in the field of food industry, two kinds of input data are essential: thermal properties and the surface heat transfer coefficient. In modelling thermal problems involving food processing, thermal properties can be predicted by using Costherm with known chemical compositions of foods. Theoretically, the surface heat transfer coefficient can be calculated. In practical situations, it is not a simple task to identify the factors involved. The calculated values of the surface heat transfer coefficients can give a wide spread, with possible differences of an order of magnitude. With this in mind, a comprehensive database of documented equations was created. Over 700 technical papers on the surface heat transfer coefficient have been published in the years 1994 to 1997. The Surfheat programm was developed utilising this database. The details of the database and Surfheat as well as its use are discussed.

Détails

  • Titre original : Prediction of the surface heat transfer coefficients in food processing using Surfheat.
  • Identifiant de la fiche : 1999-0921
  • Langues : Anglais
  • Source : Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Date d'édition : 23/06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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