Pressure and velocity distribution for air flow through fruits packed in shipping containers using porous media flow analysis / by Michael Thomas Talbot.

Talbot, Michael T.

doi:10.5962/bhl.title.42286

Cited by 7 publications

(7 citation statements)

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“…Talbot, Oliver, and Gaffney (1991) used a similar approach when they developed their numerical model for predicting airflow and heat transfer inside large containers filled with oranges. Porous media are modelled by the addition of a momentum source term to the standard fluid flow equations.…”

Section: Predicting Air Velocity Magnitudesmentioning

confidence: 98%

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Mirade¹,

Rougier²,

Daudin³

et al. 2006

Journal of Food Engineering

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Section: Predicting Air Velocity Magnitudesmentioning

confidence: 98%

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Mirade¹,

Rougier²,

Daudin³

et al. 2006

Journal of Food Engineering

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“…Talbot et al [78] developed a porous-medium-approach model to investigate airflow behavior through oranges packed in shipping containers. The study applied a commercial finite element package to predict pressure and velocity distribution using the Darcy-Forchheimer and Ergun equations.…”

Section: Models Available In the Literaturementioning

confidence: 99%

Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review

2010

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The aim of this review paper is to give comprehensive and detailed mathematical modeling procedures for the airflow, heat and mass transfer occurred during forced convection cooling of produce in order to optimize the cooling process. First, a brief explanation of forced-air precooling process and its importance in improving produce market quality will be given. Then, two main modeling procedures used during the process, namely porous medium approach and direct numerical simulation, will be explored. In addition, various related models available in the literature will be critically discussed together with their capabilities and drawbacks. Finally, a case study for optimizing the process using direct numerical simulation is shown. KeywordsMathematical modeling Á Direct numerical simulation Á Porous medium approach Á Forced-air precooling List of symbols A Surface area (m 2 ) A o Volumetric or specific surface area (1/m) A fs Interfacial area between fluid and solid phases (m 2 ) c Diffusivity in element Peclet number (Pa.s or W/m K) c art Coefficient of artificial diffusion (Pa.s or W/ m K) c p,a Air specific heat capacity (J/kg K) c p,p Produce specific heat capacity (J/kg K) d Hydraulic diameter (m) or pore-level linear length scale (m) d eff Effective produce diameter (m) D Diffusivity of water vapor in air (m 2 /s) or total diffusivity (m 2 /s) D d Dispersion coefficient (m 2 /s) f and g Respiration constants h Element size (m) h sf Interstitial convection heat transfer coefficient (W/m 2 K) I Second-order identity tensor k Mass transfer coefficient (kg/m 2 .s. Pa) k air Air film mass transfer coefficient (kg/m 2 .s. Pa) k 0 air Air film mass transfer coefficient (m/s) k skin Skin mass transfer coefficient (kg/m 2 .s. Pa) k a Air thermal conductivity (W/m K) k p Produce thermal conductivity (W/m K) K 1 and K 2 Constants in Darcy-Forchheimer equation K e Effective thermal conductivity (W/m K) ' Linear length scale for representative elementary volume (m) L Latent heat of evaporation (J/kg) or system dimension (m) _ m Rate of produce moisture loss (kg/s.m 2 ) Nu d Nusselt number (dimensionless) Nu d ¼ h sf d k a P Pressure (Pa)

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“…Talbot, Oliver, and Gaffney (1990) found that the variability of the porosity inside the carton influenced the predicted temperature of the product. Becker, Misra, and Fricke (1996) studied the effect of airflow rate, RH of the air and skin mass transfer coefficient on cooling time and moisture loss and concluded that a higher relative humidity reduced the weight loss, and increasing the skin mass transfer coefficient resulted in increasing moisture loss during cooling and storage.…”

Section: Introductionmentioning

confidence: 98%

CFD simulation of effects of operating parameters and product on heat transfer and moisture loss in the stack of bagged potatoes

Chourasia

Goswami

2007

Journal of Food Engineering

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Pressure and velocity distribution for air flow through fruits packed in shipping containers using porous media flow analysis / by Michael Thomas Talbot.

Cited by 7 publications

References 0 publications

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review

CFD simulation of effects of operating parameters and product on heat transfer and moisture loss in the stack of bagged potatoes

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