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A mathematical model for freezing of calcium alginate gel balls.

Author(s) : LIN S. H.

Type of article: Article

Summary

A heat transfer model is proposed to describe the freezing process of alginate gel balls in a deep freezer. The freezing process consists of three separate stages with each stage being represented by a separate heat transfer equation. The model is much easier to use than solving a more complicated problem with a moving freezing front. Experiments were conducted to gather heat transfer data for model verification. The model predictions and the experimental data are in good agreement, confirming the validity of the proposed model.

Details

  • Original title: A mathematical model for freezing of calcium alginate gel balls.
  • Record ID : 1994-3532
  • Languages: English
  • Source: J. Food Eng. - vol. 21 - n. 3
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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