Simple model for estimating heat and mass transfer in regular-shaped foods

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    56 Citations (Scopus)

    Abstract

    In this paper a simplified model is presented, which describes the cooling of high-moisture cylindrical food with evaporation at the surface. This simplified model is derived from the observation of simulation results of a detailed finite volume method, that the average temperature has a fixed location. The simplified model can be represented by an electrical network analogue, comprising of one or two heat capacities, heat resistances and a heat flow source (for the evaporation). By dividing the food body in a shell and a core, one can predict the average temperature and surface temperature with comparable accuracy as the finite volume model for any Biot number and moderate to large time scales.
    Original languageEnglish
    Pages (from-to)383-390
    JournalJournal of Food Engineering
    Volume60
    Issue number4
    DOIs
    Publication statusPublished - 2003

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