ShareAnalysis of thermal stress during food freezing.
Author(s) : TREMEAC B., HAYERT M., LEBAIL A.
Summary
Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in term of its impact on the quality of food. Very few works related to food commodities are available. This work presents a 3D numerical model of the thermo-mechanical phenomena in a homogeneous food simulator (Tylose® gel). Obtained results show a complex stress pattern within the product. A sensitivity test of the mechanical properties was performed as well.
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Pages: 7
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Details
- Original title: Analysis of thermal stress during food freezing.
- Record ID : 30028267
- Languages: English
- Source: EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
- Publication date: 2005/01
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Indexing
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BEHAVIOUR OF FROZEN FOODS IN THE FREEZING CHAIN.
- Author(s) : KUHNE
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 93
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Metode za priblizno odredivanje vremena zamrzav...
- Author(s) : BURAZER J. M., KOSI F. F.
- Date : 2010/05
- Languages : Serbian
- Source: KGH (Klimatizacija Grejanje Hladenje) - vol. 39 - n. 2
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Glass transitions in low moisture and frozen fo...
- Author(s) : ROOS Y. H., KAREL M., KOKINI J. L.
- Date : 1996/11
- Languages : English
- Source: J. Food Technol. - vol. 50 - n. 11
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Effect of freezing on the physicochemical, bioe...
- Author(s) : LEE Y., WATANABE T.
- Date : 2023/08/21
- Languages : English
- Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
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Qualité des produits surgelés.
- Author(s) : SIMATOS D., BLOND G., LE MESTE M.
- Date : 1997/04/02
- Languages : French
- Source: Rencontres AGORAL, Nancy - 179-193 (14 p.); 10 fig.; 2 tabl.; 18 ref.
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