Experimental characterization of airflow within a pallet of product generating heat: Application for cheese product

摘要

This work aimed to investigate the airflow and temperature levels within a pallet of heat-generating product under steady-state conditions. A cheese product was simulated. An experimental device was used in which cheese was replaced by plaster camembert cheeses; each simulated camembert was equipped with a heating resistance to simulate heat generation by the product. The pallet was placed in an experimental room with controlled upwind temperature and air velocity. The air velocity within the pallet was measured by LDV (Laser Doppler Velocimetry). Two pallet orientations, two upwind velocities of 0.31 m s(-1) and 0.73 m s(-1) and two heat fluxes of 0.05W and 0.30W per product item with a mass of 0.25 kg were investigated and compared. This study provides a better understanding of the complexity of the airflow pattern related to natural and forced convection flows as well as the dynamic interactions under mixed convection. It can be applied to other living products such as fruit or vegetables that generate heat via respiration. (C) 2019 Elsevier Ltd and IIR. All rights reserved.