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Document IIF

Simulation mathématique de la variation de température de surface pendant le refroidissement sous vide de légumes à feuilles fraichement coupés.

Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling.

Auteurs : SONG X. Y., LIU B. L., JAGANATHAN G. K.

Type d'article : Article, Article de la RIF

Résumé

A numerical simulation by using a commercial software named COMSOL MULTIPHYSICS@ V4.4 was carried out to predict the heat transfer process in fresh-cut leaves of Brassica chinensis during vacuum cooling. The temperature distribution and the average surface temperatures of the leafy part and the petiole were predicted and compared with the experimental data. Both the experimental and simulated results followed the same time–temperature curves. The evaluated results show that the R2 values were 0.9837 and 0.9876 for the average surface temperatures of the leafy part and the petiole, respectively. Further, the maximum differences between the experimental and simulated average surface temperatures at any time did not exceed 0.91°C and 0.83°C for the leafy part and the petiole, respectively. This indicates that the simulation outcomes are in great agreement with the experimental results.

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Format PDF

Pages : 228-237

Disponible

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    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling.
  • Identifiant de la fiche : 30017517
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 65
  • Date d'édition : 05/2016

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