TY - JOUR
T1 - Simple model for estimating heat and mass transfer in regular-shaped foods
AU - van der Sman, R.G.M.
PY - 2003
Y1 - 2003
N2 - 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.
AB - 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.
U2 - 10.1016/S0260-8774(03)00061-X
DO - 10.1016/S0260-8774(03)00061-X
M3 - Article
SN - 0260-8774
VL - 60
SP - 383
EP - 390
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -