A model of heat and mass transfer inside a pressure cooker

Heat and mass transfer model to predict the operational performance of a steam sterilisation autoclave including products

“…(10)- (12) are evaluated at the film temperature, T film;prod ¼ T prod;surf þT mix 2 and the coefficient of thermal expansion, b ¼ 1 (12) is that for a perfect gas. The characteristic length of the products, L c,prod was estimated at the product diameter, D prod , measured at 0.07 m. Total product surface area exposed at the top, A prod is 28.6 m 2 , T mix is the mixture temperature and T prod,surf is the product surface temperature calculated by the solving Eq.…”

“…Rayleigh number, Ra sprays was calculated similar to Eqs. (11) and (12). Water pool temperature was used instead of mixture temperature, T mix .…”

“…Properties of liquid water were used instead of air, length and the volume expansion coefficient, b liq was used instead of a thermal expansion coefficient in Eq. (12). The physical contact between water spray droplets and product surface is subject to obstruction from adjacent products and stacked trays.…”

“…(9)- (12). A ow,front is the area of the front wall exposed to the ambient, approximated at 1.97 m 2 and T amb is the ambient temperature.…”

“…When analysing transient energy consumption in the cooking of food within a pressure cooker, Poliméni et al presented a methodology using a combination of theoretical and measured heat transfer coefficients [12]. The heat and mass transfer phenomena within the pressure cooker were accounted for to estimate the temperature and pressure performance.…”