Numerical study of heat and mass transfer during contact heating of potato slices

T Vine (1) , D. Flick (1) , B. Broyart (1)

1 SayFood - Paris-Saclay Food and Bioproduct Engineering

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

T Vine, D. Flick, B. Broyart. Numerical study of heat and mass transfer during contact heating of potato slices. COMSOL Conference 2019, Sep 2019, Cambridge, United Kingdom. ⟨hal-03640663⟩