Review of numerical simulation of fluid-particle food thermal processing based on heat and mass transfer theory of porous media

Authors

YU Bingyan, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
DENG Li, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
CHENG Fen, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
XU Jia, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
SHI Yu, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China

Abstract

This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research of fluid-particles food thermal processing in China.

Publication Date

8-28-2019

First Page

209

Last Page

215

DOI

10.13652/j.issn.1003-5788.2019.08.039

Recommended Citation

Bingyan, YU; Li, DENG; Fen, CHENG; Jia, XU; and Yu, SHI (2019) "Review of numerical simulation of fluid-particle food thermal processing based on heat and mass transfer theory of porous media," Food and Machinery: Vol. 35: Iss. 8, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.08.039
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/39

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