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Food engineering and biotechnology: a finite-difference method to solve coupled heat and mass balances with simultaneous surface dehydration during freezing.

Author(s) : CAMPAÑONE L. A., SALVADORI V. O., MASCHERONI R. H.

Type of article: Article

Summary

Coupled heat and mass balance equations were solved. Together with the phase change due to freezing, the sublimation of surface ice responsible of an important weight loss was considered. Balances were solved by an implicit finite-difference method using a variable grid. The method allowed to analyze the influence of different operating conditions on freezing time and weight loss.

Details

  • Original title: Food engineering and biotechnology: a finite-difference method to solve coupled heat and mass balances with simultaneous surface dehydration during freezing.
  • Record ID : 1999-3608
  • Languages: English
  • Source: Lat. am. appl. Res. - vol. 28 - n. 1-2
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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