Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation

Journal of Food Engineering

Volumn 106, Issue 1, 2011, Pages 88-94

  Iezzi, Romina ^a   Francolino, Salvatore ^b   Mucchetti, Germano ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Cheese cooling simulation; Finite element method; Heat transfer coefficient; Temperature evaluation

Indexed keywords

AIR COOLING; BEST FIT; CHEESE CURDS; CHEMICAL COMPOSITIONS; CONVECTIVE COOLING; CONVECTIVE HEAT TRANSFER COEFFICIENT; DIFFERENT SIZES; EXPERIMENTAL DATA; FEM MODELS; FINITE ELEMENT; GRASHOF; HEAT EXCHANGE; HEAT EXCHANGE SIMULATIONS; PREDICTIVE MODELS; SPECIFIC HEAT CAPACITY; TEMPERATURE DEPENDENT; TRANSIENT TEMPERATURE;

COMPUTER SIMULATION; COOLING; FINITE ELEMENT METHOD; FLUIDIZED BEDS; HEAT EXCHANGERS; HEAT TRANSFER COEFFICIENTS; REYNOLDS NUMBER; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

HEAT CONVECTION;

EID: 79956192787     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.016     Document Type: Article

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