Abstract
With reference to numerical studies conducted in ripening rooms over the last 15 years, we present basics and advances concerning the ripening of fermented food products and the application thereto of CFD modelling of airflow and indoor atmosphere patterns. CFD developments based on the programming of specific user-defined functions are also described; they are designed (i) to implement the “mean age of air” concept as an alternative criterion to mean air velocity for characterising ventilation effectiveness and (ii) to accurately predict heat and water transfers of unwrapped food products subjected to a turbulent airflow.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
