Numerical study of heat and mass transfer during contact heating of potato slices
Résumé
Introduction
Studies concerning the contact heating of food products remain relatively rare in the literature despite the importance of this mode of heat
transfer in many industrial and domestic operations such as grilling or pan-frying. In this work, a 2D mathematical model was developed and used to better understand heat and mass transfer during contact heating of a particular product, the potato.
Domaines
Génie des procédés
Origine : Fichiers produits par l'(les) auteur(s)