Coupled heat, mass and momentum transfer model of a napa cabbage refrigerated storage chamber

Results of numerical simulation of heat, mass and momentum transfer in cold storage chambers for vegetables along with experimental validation are presented in the paper. The case of an experimental napa cabbage cold store was analysed. Coupling of processes occurring in the bulk of vegetables and in the air cooler accomplished by means of the user-defined functions in Ansys Fluent are presented. The model combines the cooling capacity with the processes occurring in the bed of cabbage, namely transpiration and respiration, and other heat gains/losses that occur in the chamber. The model of porous media was applied in terms of the bed of vegetables and air cooler. A thermal non-equilibrium model was assumed. The output of simulations were the heat and mass transfer coefficients. The numerical results were compared with the measurements. A good agreement between numerical results and experimental data in terms of temperatures in the bulk of vegetables and relative humidity was achieved. The moisture loss in stored products resulting in total loss of weight was analysed. Good agreement with experimental results and regions of the highest shrinkage of the stored vegetables were indicated.