Analysis of the nature of features of heat and mass transfer in discrete bulk of food products

Despite the importance of resolving issues related to predicting the formation of heat-moisture fields during storage of grain, seeds and bulk-stored roots and tubers and the changes in technological properties of food raw materials that depend on them, currently, the mathematical descriptions of th...

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Veröffentlicht in:Journal of physics. Conference series Jg. 1479; H. 1; S. 12105 - 12113
Hauptverfasser: Voronenko, B A, Leu, A G, Abushinov, E V, Yukhnik, I P
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Bristol IOP Publishing 01.03.2020
Schlagworte:
Boundary conditions
Food
Food products
Heat transfer
Mass transfer
Mathematical models
Moisture content
Physics
Raw materials
ISSN:1742-6588, 1742-6596
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Zusammenfassung:Despite the importance of resolving issues related to predicting the formation of heat-moisture fields during storage of grain, seeds and bulk-stored roots and tubers and the changes in technological properties of food raw materials that depend on them, currently, the mathematical descriptions of these associated phenomena do not suffice. This is due to the complexity and poor knowledge of the storage processes for bulk-stored food products at both the micro and macro levels. Such masses are a system with distributed parameters. In this regard, the possibility of predicting the fields of heat and moisture content depends, on the one hand, on the completeness of the necessary information about the moisture and temperature of the components of the mass at the initial moment, and on the other hand, on the reliability of the mathematical model capable of describing the real processes of heat transfer in bulk based on this information, which is used to set boundary conditions and thermophysical constants. An analysis of the nature of the features of heat and mass transfer in a discrete bulk of food product can be carried out only on the basis of the developed analytical models. This is the subject of this paper.
Bibliographie:ObjectType-Article-1
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ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1479/1/012105