Journal of food engineering vol:33 issue:1-2 pages:15-35
The surface heat transfer coefficient during thermal processing of foods of different shapes and for different heating conditions has been calculated using Computational Fluid Dynamics techniques and compared to experimental results obtained from the literature. The calculated product-averaged coefficients are a maximum of 14% smaller than the experimental values. For Reynolds numbers lower than 10,000, the calculated local distribution corresponds to the experimental pattern. Variations in the product temperatures are evaluated using a finite element model for heat conduction. For the cases studied the simulations indicate that the product temperature change as a result of local variations of the surface heat transfer coefficient is slower than that obtained under the assumption of a homogeneous surface heat transfer coefficient. Further the coldest spot is no longer at the geometric centre. (C) 1997 Elsevier Science Limited.