Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model

DOI10.1108/HFF-05-2011-0112zbMath1356.80060OpenAlexW2006813262MaRDI QIDQ2967058

Mohammed Q. Al-Odat

Publication date: 28 February 2017

Published in: International Journal of Numerical Methods for Heat & Fluid Flow (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1108/hff-05-2011-0112

zbMATH Keywords

heat generationheat conductiontwo-dimensionalnumerical analysishyperbolic heat conductioncylindrical food productfast precoolingfood products

Mathematics Subject Classification ID

Finite difference methods for initial value and initial-boundary value problems involving PDEs (65M06) Finite difference methods applied to problems in thermodynamics and heat transfer (80M20) PDEs in connection with classical thermodynamics and heat transfer (35Q79)

Related Items (2)

Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model ⋮ Effect of boundary condition approximation on convergence and accuracy of a finite volume discretization of the transient heat conduction equation

Cites Work

• Bio-heat transfer analysis during short pulse laser irradiation of tissues
• Simulation of the thermal wave propagation in biological tissues by the dual reciprocity boundary element method
• Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model
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