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Year 2001 |
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Volume 1 - CHT'01 - Advances in Computational Heat Transfer II
Proceedings of a Second Symposium - Palm Cove, Queensland, Australia, May 20 - 25, 2001
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ARTICLE:
Jean-Yves Monteau
Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, UMR GEPEA - ENITIAA, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 3, France Alexandre Grenier
Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, UMR GEPEA - ENITIAA, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 3, France Alain Le Bail
UMR GEPEA (UMR CNRS 6144), ENITIAA, BP 82225, 44322 Nantes Cedex 03, France Murielle Hayert
Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, UMR GEPEA - ENITIAA, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 3, France
ABSTRACT The influence of the boundary conditions at surface of bread during post-baking bread chilling is evaluated. Heat transfer at the surface of bread is due to convection, radiation and evaporation. The relative influence of these phenomena is studied. A two-dimensional model was coded to simulate the heat and mass transfers in the bread. The model was first validated against experimental time-temperature profiles. A parametric study showed that evaporation plays a minor role opposite to radiative heat transfer.  download article
261-268 pages
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