A review on surface heat and mass transfer coefficients during air chilling and storage of food products

Heat and mass transfer coefficients are needed for the mathematical simulation of air chilling and storage of solid food products. Average transfer coefficient values and distributions around cylinders are now quite well known while it is not the case for solids of more complex shapes. CFD models are more and more often used to calculate transfer coefficient values on a single food product or packaging. Experimental knowledge is reviewed and the way it can be used by scientists and engineers to determine their own transfer coefficient values is illustrated. The potentials and limitations of present CFD models are illustrated and future improvements are also discussed.