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Simulation du transfert de chaleur et de masse dans les produits alimentaires.

Simulation of heat and mass transfer in products.

Auteurs : SLUIS S. M. van der

Résumé

The program accepts product models with arbitrary shapes, which are not homogeneous of composition. In the case of the carcasses, the distribution of meat, fat and bone could be introduced in the product model. The model has later been upgraded for use in the bakery industry. The main new elements that have been added to the program for this purpose are the modelling of internal moisture transport and the modelling of the freezing temperature range. Also, a project has now started at TNO, The Netherlands, in which the BERTIX simulation model will be used in a Dutch slaughterhouse for process control of the refrigerating installations.

Détails

  • Titre original : Simulation of heat and mass transfer in products.
  • Identifiant de la fiche : 1999-0899
  • 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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