Time-temperature histories of spherical food products during bulk forced-air precooling

Sadashive, Gowada B and Narashimam, GSVL and Krishna Murthy, MV (1998) Time-temperature histories of spherical food products during bulk forced-air precooling. In: JSME international journal. Series B, Fluids and thermal engineering, 41 (04). pp. 895-907.

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Abstract

A general mathematical model for forced air precooling of spherical food products in bulk is developed. The food products are arranged inline to form a rectangular parallelepiped. Chilled air is blown along the height of the package. The governing equations for the transient two-dimensional conduction with internal heat generation in the product, simultaneous heat and mass transfer at the product-air interface and one-dimensional transient energy and species conservation equations for the moist air are solved numerically using finite difference methods. Results are presented in the form of time-temperature histories. Experiments are conducted with model foods in a laboratory scale air precooling tunnel. The agreement between the theoretical and experimental results is found to be good. In general, a single product analysis fails to predict the precooling characteristics of bulk loads of food products. In the range of values investigated, the respiration heat is found to have a negligible effect.

Item Type:	Journal Article
Publication:	JSME international journal. Series B, Fluids and thermal engineering
Publisher:	Japan Society of Mechnical Engineers
Additional Information:	Copyright of this article belongs to Japan Society of Mechnical Engineers.
Keywords:	heat and mass transfer;precooling;food products.
Department/Centre:	Division of Mechanical Sciences > Mechanical Engineering
Date Deposited:	17 Dec 2009 09:58
Last Modified:	02 May 2011 07:40
URI:	http://eprints.iisc.ac.in/id/eprint/19421

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