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Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis
Joint Authors
Li, Xun
Zhang, Zhijun
Zhao, Lili
Zhang, Wenhui
Su, Tianyi
Zhang, Yuekai
Source
Mathematical Problems in Engineering
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-07-17
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Based on the theory of heat and mass transfer, a coupled model for the porous food vacuum cooling process is constructed.
Sensitivity analyses of the process to food density, thermal conductivity, specific heat, latent heat of evaporation, diameter of pores, mass transfer coefficient, viscosity of gas, and porosity were examined.
The simulation results show that the food density would affect the vacuum cooling process but not the vacuum cooling end temperature.
The surface temperature of food was slightly affected and the core temperature is not affected by the changed thermal conductivity.
The core temperature and surface temperature are affected by the changed specific heat.
The core temperature and surface temperature are affected by the changed latent heat of evaporation.
The core temperature is affected by the diameter of pores.
But the surface temperature is not affected obviously.
The core temperature and surface temperature are not affected by the changed gas viscosity.
The parameter sensitivity of mass transfer coefficient is obvious.
The core temperature and surface temperature are affected by the changed mass transfer coefficient.
In all the simulations, the end temperature of core and surface is not affected.
The vacuum cooling process of porous medium is a process controlled by outside process.
American Psychological Association (APA)
Zhang, Zhijun& Zhang, Yuekai& Su, Tianyi& Zhang, Wenhui& Zhao, Lili& Li, Xun. 2014. Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis. Mathematical Problems in Engineering،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-485109
Modern Language Association (MLA)
Zhang, Zhijun…[et al.]. Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis. Mathematical Problems in Engineering No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-485109
American Medical Association (AMA)
Zhang, Zhijun& Zhang, Yuekai& Su, Tianyi& Zhang, Wenhui& Zhao, Lili& Li, Xun. Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis. Mathematical Problems in Engineering. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-485109
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-485109