Article ID Journal Published Year Pages File Type
226452 Journal of Food Engineering 2006 10 Pages PDF
Abstract

A numerical thermal model was previously developed to take into account heat transfers by convection, radiation and evaporation during the heating and cooling of a solid food product by a jet of air. It has been coupled with another model which describes the transfer of water inside the product. The response of the coupled model to a variation of the numerical parameters and the other inlet parameters has been tested. Temperature and water activity calculated at the surface of a piece of lean beef meat subjected to a constant air temperature treatment are discussed in relation to experimental results.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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