کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099333 | 1082686 | 2008 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances](/preview/png/2099333.png)
چکیده انگلیسی
With reference to numerical studies conducted in ripening rooms over the last 15 years, we present basics and advances concerning the ripening of fermented food products and the application thereto of CFD modelling of airflow and indoor atmosphere patterns. CFD developments based on the programming of specific user-defined functions are also described; they are designed (i) to implement the “mean age of air” concept as an alternative criterion to mean air velocity for characterising ventilation effectiveness and (ii) to accurately predict heat and water transfers of unwrapped food products subjected to a turbulent airflow.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 9, September 2008, Pages 472–481
Journal: Trends in Food Science & Technology - Volume 19, Issue 9, September 2008, Pages 472–481
نویسندگان
Pierre-Sylvain Mirade,