Modeling of heat transfer in tanks during wine-making fermentation

被引：45
作者：
Colombie, Sophie [1 ]
Malherbe, Sophie [1 ]
Sablayrolles, Jean-Marie [1 ]
机构：
[1] INRA, UMR Sci Oenol, F-34060 Montpellier 1, France
来源：
FOOD CONTROL | 2007年 / 18卷 / 08期
关键词：
heat transfer; model; wine-making fermentation;
D O I：
10.1016/j.foodcont.2006.05.016
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Temperature is one of the main factors that affect the fermentation kinetics during wine-making. We developed a thermal model to evaluate the power required to control this temperature. The model includes the changes in physio-chemical properties of the must during fermentation and the refrigeration losses to ambient from the other surface of the tank. The results were discussed considering the impact of variables such as the air speed and the air temperature. We finally validated the thermal model at the pilot scale. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：953 / 960
页数：8
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