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EDUCATIONAL USE OF COMPUTER MODELS FOR FOOD FREEZING PROCESSES.

Author(s) : HELDMAN D. R., STEFFE J. F.

Type of article: Article

Summary

THE AUTHORS DESCRIBE A COMPUTER PROGRAM CONTAINING NUMEROUS SUBROUTINES. THE UNIQUE FEATURE OF THE SUBROUTINE FOR THERMAL PROPERTIES IS AN EQUATION FOR FREEZING TEMPERATURE DEPRESSION. THE AMOUNT OF UNFROZEN WATER AND THE PRODUCT THERMAL PROPERTIES CAN BE PREDICTED. FREEZING TIME IS OBTAINED DIRECTLY FROM KNOWLEDGE OF THE TEMPERATURE HISTORY DURING THE FREEZING PROCESS AND A NUMBER OF SUBROUTINES HAVE BEEN DEVELOPED. THESE ARE BASED UPON FINITE DIFFERENCE SOLUTIONS FOR THE SPHERE, INFINITE SLAB AND CYLINDER, AND FINITE ELEMENT SOLUTIONS FOR THE ELLIPSOIDAND TRAPEZOID. G.R.S.

Details

  • Original title: EDUCATIONAL USE OF COMPUTER MODELS FOR FOOD FREEZING PROCESSES.
  • Record ID : 1986-0910
  • Languages: English
  • Source: J. Food Technol. - vol. 39 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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