Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review

作者：Dehghannya Jalal; Ngadi Michael^*; Vigneault Clement

来源：Food Engineering Reviews, 2010, 2(4): 227-243.

DOI：10.1007/s12393-010-9027-z

• Mathematical modeling
• Direct numerical simulation
• Porous medium approach
• Forced-air precooling

The aim of this review paper is to give comprehensive and detailed mathematical modeling procedures for the airflow, heat and mass transfer occurred during forced convection cooling of produce in order to optimize the cooling process. First, a brief explanation of forced-air precooling process and its importance in improving produce market quality will be given. Then, two main modeling procedures used during the process, namely porous medium approach and direct numerical simulation, will be explored. In addition, various related models available in the literature will be critically discussed together with their capabilities and drawbacks. Finally, a case study for optimizing the process using direct numerical simulation is shown.

• 出版日期2010-12