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ISSN Online: 2377-424X

ISBN Print: 978-1-56700-421-2

International Heat Transfer Conference 15
August, 10-15, 2014, Kyoto, Japan

A Mathematical Model for a Boiling Process of Food Stuff Based on the Porous Media Theory

Get access (open in a dialog) DOI: 10.1615/IHTC15.pmd.008742
pages 6861-6870

要約

We show a mathematical model for a boiling process of food stuff in a container based on the porous media theory, where two different characteristic scales are considered. Heat and mass transfer in the food stuff and surrounding liquid is numerically examined by using this model and partially compared with a boiling experiment using potatoes. It is found that there exists a region of Darcy number for effective heat transfer, from which preferable sizes and volume of the food stuff are expected. It is also found that a one-dimensional model is effective in a convection dominant region, by which temperature, solute concentration and hardness in the food stuff are easily predicted as well as the averaged liquid temperature.