期刊
JOURNAL OF FOOD ENGINEERING
卷 76, 期 1, 页码 53-62出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.05.014
关键词
heat-water transfer; surface temperature; water activity; hot air; modelling
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. (c) 2005 Elsevier Ltd. All rights reserved.
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