EXPERIMENTAL CHARACTERIZATION OF HEAT TRANSFER IN A PALLET OF CHEESE

摘要

During refrigerated transport and storage, cheese generates heat via respiration of the living microorganismsrninside and at the surface of the product. In order to ensure the level and uniformity of temperature within arnpallet, it is important to take into account this amount of heat. This work aimed to study the influences ofrndifferent parameters on the heat transfer for which forced convection around the pallet interacts withrnfree/mixed convection inside it. An experimental device was used in which the cheese was replaced byrnplaster blocs; each bloc being equipped with a heating resistance to simulate the produce heat generation.rnThe pallet was placed in a room under controlled operating conditions. Two upwind air velocities werernselected: 0.31m/s and 0.73 m/s; the heat generating varied between 0.05W and 0.30W per product of 0.25 kg.rnAdimensionless correlation predicting the maximal temperaturein function of the operating conditions wasrnestablished.