Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: basics and advances.

摘要

With reference to numerical studies conducted in ripening rooms over the last 15 years, we present the basics of and advances in 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.