Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2006

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Résumé

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.

Dates et versions

hal-01902533 , version 1 (23-10-2018)

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A. Kondjoyan, M. Mccann, Olivier Rouaud, Michel Havet, A. Foster, et al.. Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions. Journal of Food Engineering, 2006, 76 (1), pp.53 - 62. ⟨10.1016/j.jfoodeng.2005.05.014⟩. ⟨hal-01902533⟩
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