Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226452 | Journal of Food Engineering | 2006 | 10 Pages |
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)
Authors
A. Kondjoyan, O. Rouaud, M.S. McCann, M. Havet, A. Foster, M. Swain, J.D. Daudin,