<![CDATA[The present study investigates the parameters controlling the cooling process of acylindrical food in the storage area for a period of time. Transient analysis of theconduction and convection (conjugate) heat transfer from a cylindrical food, or acylindrical can filled with food is selected for numerical simulations. The cylinder isbounded by an adiabatic wall and the cold air is flowing normal to the cylinder axis (crossflow). The parameters investigated are: Reynolds number, food thermal properties(density, specific heat and thermal conductivity) and the cooling period. The range of theReynolds number is selected from 50 to 500 to be in laminar flow conditions. Threedifferent materials were selected according their thermal properties. The results arepresented to show the cooling process starting from blowing cold air stream on thecylinder for a period of 4 hours. The results show that the food with low thermal inertia iscooled faster than that of high thermal inertia. The present results show also that thecooling process can be shortened by increasing the air velocity and lower its temperature.]]>
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