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

DOI10.1108/HFF-05-2011-0112zbMATH Open1356.80060OpenAlexW2006813262MaRDI QIDQ2967058FDOQ2967058

Authors: 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

numerical analysisheat conductionheat generationtwo-dimensionalhyperbolic heat conductioncylindrical food productfast precoolingfood products

Mathematics Subject Classification ID

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

Cites Work

• Title not available (Why is that?)
• On a form of the heat equation eliminating the paradox of instantaneous propagation
• Simulation of the thermal wave propagation in biological tissues by the dual reciprocity boundary element method
• Bio-heat transfer analysis during short pulse laser irradiation of tissues
• Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model

Cited In (2)

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

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