Simplified and Accurate Mathematical Model for the Analysis of Heat and Moisture Transfer From Food Commodities-Reference-Cited by-同舟云学术

Simplified and Accurate Mathematical Model for the Analysis of Heat and Moisture Transfer From Food Commodities

Published:1998-05-01 Issue:2 Volume:120 Page:530-533
ISSN:0022-1481
Container-title:Journal of Heat Transfer
language:en
Short-container-title:

Author:

Ansari F. A.¹

Affiliation:

1. Mechanical Engineering Department, A. M. U., Aligarh—202 002, India

Abstract

The present paper deals with a simple and accurate mathematical model for making reliable heat and mass transfer analyses from high-water–content solids when exposed to a cold air stream. Such physical situations are encountered in the refrigeration industry during air blast cooling of food commodities. The concept of enthalpy potential has been used to develop a simple linear surface boundary condition equation. This equation accounts for the cooling effect due to sensible convective heat transfer as well as the latent cooling effect due to produce desiccation. Investigations on ten fresh samples each of ripe tomato and cucumber established that there is a good agreement between the computed temperatures from the proposed model and the experimentally measured values.

Publisher

ASME International

Subject

Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science

Link

http://asmedigitalcollection.asme.org/heattransfer/article-pdf/120/2/530/5558061/530_1.pdf

Reference23 articles.

1. Ansari, F. A., 1984, “Heat and Mass Transfer Analysis in Cold Preservation of Food,” Ph.D. Thesis, University of Roorkee, Roorkee, India.

2. Ansari F. A. , CharanV., and VarmaH. K., 1984, “Heat and Mass Transfer Analysis in Air Cooling of Spherical Food Products,” International Journal of Refrigeration, Vol. 7(3), pp. 194–197.

3. Ansari F. A. , 1986, “An Empirical Method of Measuring Thermal Diffusivity and Surface Film Conductance,” American Society of Agricultural Engineers, Transaction, Vol. 29(5), pp. 1492–1497.

4. Ansari F. A. , MughisA., and AhmadM., 1987, “Measurement of Thermophysical Properties of Mashed Potato,” Lebensm-Wiss. U-Technol., Switzerland, Vol. 20(6), pp. 267–270.

5. Ansari, F. A., 1995, “Thorough Heat and Mass Transfer Studies for Solid and Liquid Bodies Through Simple Experimentation,” Seminar on Fluid Mechanics Research, Dhaka, Bangladesh, Dec. 27-28.

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