HEAT AND MASS-TRANSFER COEFFICIENTS AT THE SURFACE OF A PORK HINDQUARTER

Citation
A. Kondjoyan et Jd. Daudin, HEAT AND MASS-TRANSFER COEFFICIENTS AT THE SURFACE OF A PORK HINDQUARTER, Journal of food engineering, 32(2), 1997, pp. 225-240
Citations number
18
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
ISSN journal
02608774
Volume
32
Issue
2
Year of publication
1997
Pages
225 - 240
Database
ISI
SICI code
0260-8774(1997)32:2<225:HAMCAT>2.0.ZU;2-7
Abstract
Hear and mass transfer coefficients were measured at the surface of a pork hindquarter for common air flow properties encountered in chiller s and divers. Air velocity and turbulence intensity ranged from 0.4 to 5.0 m s(-1) and 1.3% to 30%, respectively. The local values of the tr ansfer coefficients can be very different from one location to another at the body surface. An inversion of the airflow direction slightly a ffects the value of the mean transfer coefficients. The effect of turb ulence intensity on the mean transfer coefficients is important, but c omplex and different from what happens on cylinders. An increase in tu rbulence intensity from 1.3% to 6% decreases the mean transfer coeffic ients values while a further increase in Tu increases those values. On e relation has been established to describe the experimental data for Tu greater than or equal to 6%. (C) 1997 Elsevier Science Limited.