Numerical modelling of heat transfer in the food industry – recent developments and applications

2007 ◽  
pp. 01-37
Author(s):  
K. Sardi ◽  
S. Yanniotis
Keyword(s):  
Heat Transfer ◽  
Numerical Modelling ◽  
Food Industry ◽  
Recent Developments

scholarly journals Electrochemical Biosensors in Food Safety: Challenges and Perspectives

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2940
Author(s):  
Antonella Curulli
Keyword(s):  
Food Industry ◽  
Electrochemical Sensors ◽  
Cost Effective ◽  
Electrochemical Biosensors ◽  
Food Chains ◽  
Sensing Systems ◽  
Highly Sensitive ◽  
Skilled Personnel ◽  
Recent Developments ◽  
Key Issues

Safety and quality are key issues for the food industry. Consequently, there is growing demand to preserve the food chain and products against substances toxic, harmful to human health, such as contaminants, allergens, toxins, or pathogens. For this reason, it is mandatory to develop highly sensitive, reliable, rapid, and cost-effective sensing systems/devices, such as electrochemical sensors/biosensors. Generally, conventional techniques are limited by long analyses, expensive and complex procedures, and skilled personnel. Therefore, developing performant electrochemical biosensors can significantly support the screening of food chains and products. Here, we report some of the recent developments in this area and analyze the contributions produced by electrochemical biosensors in food screening and their challenges.

Experimentation and modeling of convective heat transfer coefficient for evaporation of liquid foods in a pilot plant double effect

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Reyes Carlos Macedo y Ramírez ◽  
Jorge Fernando Vélez Ruiz
Keyword(s):  
Heat Transfer ◽  
Nusselt Number ◽  
Process Design ◽  
Food Industry ◽  
Convective Heat Transfer Coefficient ◽  
Double Effect ◽  
Sugar Solution ◽  
Convective Coefficient ◽  
Common Process ◽  
Predicted Values

Abstract Even though the evaporation is a common process in the food industry, there is scarce information about the convective coefficient evaluation as an important parameter for equipment and process design. A research on evaporation of sugar solution in a double effect was carried out. The experimental results obtained in this equipment, from the heat transfer and concentration processes are presented, a range of 2658–6091 W of heat flow was quantified implying computed values of 1431–3763 W/m2K for the convective coefficients and 1020–1815 W/m2K for the overall coefficient. The quantification of the convective coefficient, the fitting methodology and modeling were developed in order, to obtain the correspondent correlations. Then, from a set of several equations, two general relationships are proposed. Both correlations were applied to experimental and supposed data, finding a difference lower than 30% between the experimental and predicted values of the Nusselt number, that was considered as satisfactory.

Numerical modelling of heat transfer between gas and solid in a vibrated fluidised bed

2003 ◽  
Vol 23 (7) ◽  
pp. 821-828 ◽  
Author(s):  
Xiaoxin Wang ◽  
Youyi Guo ◽  
Pengcheng Shu
Keyword(s):  
Heat Transfer ◽  
Numerical Modelling ◽  
Fluidised Bed

scholarly journals Numerical Modelling Of Humid Air Flow Around A Porous Body

2015 ◽  
Vol 9 (3) ◽  
pp. 161-166
Author(s):  
Aneta Bohojło-Wiśniewska
Keyword(s):  
Heat Transfer ◽  
Numerical Simulation ◽  
Porous Medium ◽  
Numerical Modelling ◽  
Chinese Cabbage ◽  
Air Flow ◽  
Transfer Model ◽  
Humid Air ◽  
Ansys Fluent ◽  
Complex Heat Transfer

Summary This paper presents an example of humid air flow around a single head of Chinese cabbage under conditions of complex heat transfer. This kind of numerical simulation allows us to create a heat and humidity transfer model between the Chinese cabbage and the flowing humid air. The calculations utilize the heat transfer model in porous medium, which includes the temperature difference between the solid (vegetable tissue) and fluid (air) phases of the porous medium. Modelling and calculations were performed in ANSYS Fluent 14.5 software.

Recent Developments in Calculation Methods for Turbulent Boundary Layers With Pressure Gradients and Heat Transfer

1966 ◽  
Vol 33 (2) ◽  
pp. 429-437 ◽  
Author(s):  
J. C. Rotta
Keyword(s):  
Heat Transfer ◽  
Boundary Layer ◽  
Temperature Distribution ◽  
Velocity Profile ◽  
Boundary Layers ◽  
Turbulent Boundary Layers ◽  
Pressure Gradients ◽  
Calculation Methods ◽  
Recent Developments ◽  
Incompressible Boundary

A review is given of the recent development in turbulent boundary layers. At first, for the case of incompressible flow, the variation of the shape of velocity profile with the pressure gradient is discussed; also the temperature distribution and heat transfer in incompressible boundary layers are treated. Finally, problems of the turbulent boundary layer in compressible flow are considered.

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