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DATA PROCESSING SIMULATION IN FOOD CRYOGENICS.

SIMULATION INFORMATIQUE EN CRYOGENIE ALIMENTAIRE.

Author(s) : MILESI J. L.

Type of article: Article

Summary

PRESENTATION OF A SIMULATION METHOD FOR HEAT TRANSFER IN FOOD PRODUCT CRYOGENICALLY COOLED OR FROZEN, USED IN ORDER TO FORESEE THE TIME WHICH IS NECESSARY TO TREAT A SPECIFIC PRODUCT IN A SPECIFIC DEVICE OR TO CALCULATE THE EFFECT OF VARIOUS FREEZING CONFIGURATIONS. THE GENERAL DESIGN OF PROGRAMMES IS EXPLAINED, FACTORS WHICH INTERVENE WITH MODELLING (THERMO-PHYSICAL PROPERTIES OF PRODUCTS, CHARACTERISTICS OF MATERIALS) ARE ANALYSED, THE ALGORITHMS USED ARE EXAMINED AND SOME EXAMPLES ARE GIVEN. J.R.

Details

  • Original title: SIMULATION INFORMATIQUE EN CRYOGENIE ALIMENTAIRE.
  • Record ID : 1989-1368
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 7-8
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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