Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review

Food Engineering Reviews

Volumn 2, Issue 4, 2010, Pages 227-243

  Dehghannya, Jalal ^a,b   Ngadi, Michael ^a   Vigneault, Clement ^a,c  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITY OF TABRIZ   (Iran)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Direct numerical simulation; Forced air precooling; Mathematical modeling; Porous medium approach

Indexed keywords

CONVECTION COOLING; COOLING PROCESS; FORCED-AIR PRECOOLING; HEAT AND MASS TRANSFER; MATHEMATICAL MODELING; MODELING PROCEDURE; POROUS MEDIUM APPROACH;

DIRECT NUMERICAL SIMULATION; FORCED CONVECTION; MASS TRANSFER; OPTIMIZATION; POROUS MATERIALS;

COOLING;

EID: 78349310285     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9027-z     Document Type: Article

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