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Simulation théorique du refroidissement sous vide des produits alimentaires sphériques.

Theoretical simulation of vacuum cooling of spherical foods.

Auteurs : HE S. Y., LI Y. F.

Type d'article : Article

Résumé

This paper describes the development and performance of a computer algorithm that estimates the mass and temperature histories of spherical products during vacuum cooling cycle. The model included the effects of heat transfer coefficient, latent heat of evaporation and vacuum environment parameters. To verify the model, simulation results were compared with experimental data obtained from the literature. The results of these comparisons show agreement between the numerical results and the experimental data for both temperature and mass histories. The mathematical model can be used to predict the temporal changes of pressure, temperature and mass of spherical products provided that the pumping speed, vessel volume, initial temperatures of product and air in the vacuum cooler and mass transfer coefficient are known.

Détails

  • Titre original : Theoretical simulation of vacuum cooling of spherical foods.
  • Identifiant de la fiche : 2004-0761
  • Langues : Anglais
  • Source : Applied Thermal Engineering - vol. 23 - n. 12
  • Date d'édition : 08/2003

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