Experimental characterization of heat transfer inside a refrigerated trailer loaded with carcasses
| Autor: | M. Merai, Steven Duret, Denis Flick, Laurent Guillier, Onrawee Laguerre |
|---|---|
| Přispěvatelé: | Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Regional Council of Ile-de-France (France) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Air velocity
Materials science Convective heat transfer 020209 energy Mechanical Engineering Trailer convective heat transfer coefficient 02 engineering and technology Building and Construction Mechanics Heat transfer coefficient Laser Doppler velocimetry Loin 01 natural sciences CARCASSE DE PORC 010406 physical chemistry 0104 chemical sciences refrigeration Heat transfer transport [SDE]Environmental Sciences 0202 electrical engineering electronic engineering information engineering pork carcass trailer |
| Zdroj: | International Journal of Refrigeration International Journal of Refrigeration, Elsevier, 2019, 99, pp.194-203. ⟨10.1016/j.ijrefrig.2018.11.041⟩ |
| ISSN: | 0140-7007 |
| DOI: | 10.1016/j.ijrefrig.2018.11.041⟩ |
| Popis: | International audience; Measurements of convective heat transfer coefficients on reduced-scale replicates of half pork carcasses were conducted. Measurements were performed on both the muscle and rind sides at three positions: ham, loin and shoulder. The carcasses were placed in the symmetry plane and near the wall of a reduced-scale refrigerated trailer with or without air distribution ducts. The convective heat transfer coefficient values varied significantly along the trailer in both configurations (with or without air duct). Differences were observed between the rind and muscle sides for all positions. The heat transfer coefficients of the ham part were higher than those of the loin and shoulder parts. An analysis was conducted by correlating the measured convective heat transfer coefficients with the air velocity fields measured by Laser Doppler Velocimetry presented in a previous study. |
| Databáze: | OpenAIRE |
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