Journal of Food Engineering, Vol.76, No.1, 53-62, 2006
Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions
A numerical thermal model was previously developed to take into account heat transfers by convection, radiation and evaporation during the heating and cooling of a solid food product by a jet of air. It has been coupled with another model which describes the transfer of water inside the product. The response of the coupled model to a variation of the numerical parameters and the other inlet parameters has been tested. Temperature and water activity calculated at the surface of a piece of lean beef meat subjected to a constant air temperature treatment are discussed in relation to experimental results. (c) 2005 Elsevier Ltd. All rights reserved.