Modelling turbulent flow and heat transfer using macro-porous media approach used to predict cooling kinetics of stack of food products

摘要: Abstract A semi-empirical model was established in order to predict two-dimensional turbulent flow and temperature evolution of each product through stacked spherical food during cooling or heating by forced convection. The compares the products a macro-porous medium. It uses Darcy–Forchheimer momentum equation average superficial velocity. Turbulence intensity inside porous medium, is obtained from an original transport for kinetic energy which generation dissipation are explicitly related fluid solid phases considered taking into account one-dimensional heat conduction transfer between air surface depending on local velocity turbulence intensity. Few parameters have be experimentally determined arranged products. same approach can used other shapes arrangements. experimental thermal heterogeneity, characterised half-cooling time dispersion, agreement with predicted values case pattern two baffles.