Models
Transfers to solid foods — Physical and mathematical models

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F2000 V1 Article

Models


Transfers to solid foods — Physical and mathematical models

Authors : Roman PECZALSKI, Michel LAURENT

Publication date: December 10, 2000, Review date: December 10, 2017 | Lire en français

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3. Models

In paragraph 2 , the material and heat flows within a porous solid medium were written out. In the steady-state transfer regime, these expressions (also known as the constitutive equations) can be integrated directly over the thickness of a product layer to evaluate the uniform and constant flow through this layer. For variable-regime problems, they are introduced into the local material and heat balance equations to obtain so-called transfer equations....

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