Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Page, Jean-François Le; Chevarin, Cyril; Kondjoyan, Alain; Daudin, Jean-Dominique; Mirade, Pierre‐Sylvain

doi:10.1016/j.jfoodeng.2008.11.001

Cited by 29 publications

(11 citation statements)

References 27 publications

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“…The following five model assumptions were made for the temperature and relative humidity field distribution in the container (Chourasia & Goswami, 2007b; Haijun & Ankang, 2014; Le Page, Chevarin, Kondjoyan, Daudin, & Mirade, 2009; Li, Jiani, & Yang, 2011; Thorpe, 2008): The tomato stack is a porous medium model with laminar flow in its interior. The air in the container is a Newtonian fluid, which conforms to the Boussinesq assumption, that is, the fluid density changes with temperature while density changes caused by pressure changes are ignored. The container is well sealed and thus the effects of air leakage can be ignored. Heat radiation between walls and tomatoes can be ignored. The air at the container wall meets the no‐slip boundary condition. …”

Section: Description Of Numerical Modelmentioning

confidence: 99%

Heat and mass transfer in refrigerated container used for tomatoes' transportation—Numerical and laboratory investigation

Liu

Zhao

et al. 2021

J Food Process Engineering

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To preserve vegetables fresh during long‐distance transportation, it is essential to study the heat and mass transfer characteristics inside refrigerated containers with vegetables for preventing vegetables from spoiling and withered. Based on a mechanical refrigerated container filled up with tomatoes, a 3‐D turbulence numerical model considering the heat and mass transfer characteristics of tomatoes was built in this paper. Then the dynamic temperature field, humidity field and water dissipation inside the container were calculated by the new built model for three different stacking methods. In addition, the numerical model was verified through laboratory investigation. The results indicate that in the steady state, the temperature field in the tomato storage area is higher and more layered than the surrounding environment area. The relative humidity in the container falls sharply in the initial period and then gradually increases and stabilizes in the end. When the container's loading rate is constant, compared with dense stacking method, the stacking method with 100 mm interval has a better effect for refrigerated transport. The temperature in the tomato storage area is lower, the relative humidity is higher, and the water dissipation of the tomatoes is less than the dense stacking method. Practical Applications A 3‐D turbulence numerical model considering the heat and mass transfer characteristics of tomatoes was built to investigate the heat and mass transfer characteristics inside refrigerated containers. The difference between the numerical results calculated with the new built model and the experimental results do not exceed 2%, which is less than the 5% error limit in engineering, indicating that the numerical model established in this paper can effectively reflect the heat and moisture transfer characteristics inside mechanical refrigerated container filled with tomatoes. It can provide theoretical guidance for the optimized design of cargo stacking method in refrigerated containers. What's more, the 3‐D turbulence numerical model has important guiding significance for the study of the temperature and humidity distribution inside mechanical refrigerated container, which can guide the optimal design of the container.

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Section: Description Of Numerical Modelmentioning

confidence: 99%

Heat and mass transfer in refrigerated container used for tomatoes' transportation—Numerical and laboratory investigation

Liu

Zhao

et al. 2021

J Food Process Engineering

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“…The mathematical relationships are different than when air and product domain are seen as one domain; the simulation has to take the interaction in terms of mass and energy at the boundary between product and air into account. This way of modelling and simulation is common in several post-harvest food applications (such as Zou et al, 2006;Ferrua and Singh, 2009;Tutar et al, 2009;Page et al, 2009;Dehghannya et al, 2011;Delele et al, 2013).…”

Section: Notice Frommentioning

confidence: 99%

Modelling ventilated bulk storage of agromaterials: A review

Grubben

Keesman

2015

Computers and Electronics in Agriculture

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“…At low air velocities (i.e. below 0.1 m.s -1 ) natural convection can become prevalent and as a result heat transfer is no longer solely dominated by forced convection (Page et al, 2009).…”

Section: Thermal Anemometersmentioning

confidence: 99%

Airflow measurement techniques for the improvement of forced-air cooling, refrigeration and drying operations

O’Sullivan

Ferrua

Love

et al. 2014

Journal of Food Engineering

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Flowrate and distribution of air is a critical design factor in the cooling, refrigeration and drying of horticultural food products. These operations rely on a constant supply of air distributed throughout bulk arrangements of the produce. Local distribution of the air is critical to optimizing the design and efficiency of these processes. Identification of the key parameters affecting the airflow distribution has been done either experimentally (using intrusive point-wise or bulk measurement techniques) or numerically. The detailed information provided by the use of computational fluid dynamic models has facilitated unique opportunities to investigate alternative system designs, without the need for expensive and time consuming experiments. This study provides a review of the techniques available to measure airflow (thermal and rotatory vane anemometry, pressure differential devices, tracer gases, LDA and PIV). Their advantages and disadvantages (accuracy, resolution, application range, cost, and ease of use) as well as their application in the validation of numerical models are reviewed. The novel and scientifically based design guidelines developed by a better understanding of the airflow behaviour within the system for each of the operations under study are also presented.

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Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Cited by 29 publications

References 27 publications

Heat and mass transfer in refrigerated container used for tomatoes' transportation—Numerical and laboratory investigation

Heat and mass transfer in refrigerated container used for tomatoes' transportation—Numerical and laboratory investigation

Modelling ventilated bulk storage of agromaterials: A review

Airflow measurement techniques for the improvement of forced-air cooling, refrigeration and drying operations

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