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Titre :
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Numerical simulation of unsteady heat transfer in canned mushrooms in brine during sterilization processes
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Auteurs :
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S. Akterian
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Type de document :
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article/chapitre/communication
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Année de publication :
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1995
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Format :
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p.45-53
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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CONSERVATION DES ALIMENTS
;
MODELE NUMERIQUE
;
CHAMPIGNON COMESTIBLE
;
STERILISATION THERMIQUE
;
SAUMURE
;
DISTRIBUTION
;
TEMPERATURE
;
TRANSFERT DE CHALEUR
;
CONDUCTIVITE THERMIQUE
;
OPTIMISATION
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Résumé :
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The proposed numerical model determines the temperature distribution in convectively heated liquid brine and in conductively heated mushroom solid during in-can sterilization. The convective heat transfer in the brine is described by the regular regime equation and the conductive heat transfer in the mushrooms which have an irregular shape by the generalized equation of heat conduction.
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Source :
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Journal of food engineering, vol 25, n°1
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