WIT Press


Modelling Of Heat And Mass Transfer In Capillary-porous Food Products

Price

Free (open access)

Paper DOI

10.2495/CMEM010591

Volume

30

Pages

9

Published

2001

Size

656 kb

Author(s)

D. Sterner, B. Sundkn, C. Skjoldebrand

Abstract

Modelling of heat and mass transfer in capillary-porous food products D. Sterner*, B. Sunden* & C. Skjoldebrand* Division of Heat Transfer, Department of Heat and Power Engineering, Lund Institute of Technology, Sweden. Food Process Consultant, ABB Automation Systems, Sweden. Abstract The present project concerns fundamental analysis of heat and mass transfer (including evaporation and condensation) in animal food products. Mathematical and physical models are formulated and further developed to enable improved understanding of the transport processes and reveal the influence of essential parameters. Prediction and analysis of heat and mass transfer for cooking of meat patty in a double-sided contact fryer are provided. The governing partial differential equations, which are coupled, are solved by a finite difference technique. In particular, the bounday conditions are treated carefully. The mathematical and physical models, the governing equations and the boundary conditions ar

Keywords