Heat transfer analysis in air-cooling of spherical food products

Abstract EN

The one-dimensional transient heat conduction equation, in spherical coord mates, is solved with convective surface boundary conditions during air-cool ing using separation of variable analytical method.

The calculation began with the transformation of the spherical coordinate to the rectangular coordinate to 'simplify the problem.

The calculated temperature for spherical food products (app les and potatoes) are compared with measured values whom in the literature, and a good agreement was obtained.

Temperature range used.

And how far away from freezing.