Combined Transfer Phenomena in 3D Modeling of Packaged FoodsM.V. De Bonis[1,2], G. Altieri, and G. Ruocco[1,2]
 DITEC, Università degli studi della Basilicata, Potenza
Heat and mass transfer can be analyzed for conditions that may limit shelf-life. With this target, the purpose of the present work is the development of a general model which is applicable to a large variety of packaging configurations, food products and environmental conditions.
To this end, COMSOL Multiphysics is exploited in a full 3D geometry.
- Ruocco.pdf - 2.28MB