Numerical Investigation of Heat and Mass Transport and Surface Condensation due to Food Respiration and Transpiration in a Refrigerated Space

摘要: Food load and air-flow area within a refrigerated space having one air inlet outlet have been taken as two separate control volumes interacting with each other at their boundaries. In the lower volume, stored vegetable products located heat mass transfer due to respiration transpiration of these modeled for determining boundary conditions upper in which transport circulation above numerically investigated. Upper surface temperature said volume has compared dew point temperature, condensation fluxes through calculated boundary. Time-dependent equations simultaneously solved together. An implicit finite difference approach applied numerical solution equations. Fortran programming language used develop model. As result, humidity ratio distribution, amount vapor from food products, on underside heat-and-mass characteristics time-dependently different dimensions inlet.