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FOODSTUFF FREEZING PROCESS: A TRIDIMENSIONAL NUMERICAL SOLUTION.

[In Italian. / En italien.]

Author(s) : NONINO C., HAYAKAWA K. I.

Type of article: Article

Summary

A COMPUTER CODE BASED ON THE FINITE ELEMENT METHOD HAS BEEN DEVELOPED. CONSIDERED BOUNDARY CONDITIONS INCLUDE HEAT TRANSFER BY THERMAL CONVECTION OR ADIABATIC SURFACES AS WELL AS IMPOSED TEMPERATURE. THIS COMPUTER PROCEDURE HAS BEEN TESTED BY COMPARISON WITH AVAILABLE EXPERIMENTAL DATA CONCERNING THE FREEZING OF A MEAT CUBE WITH CALCULATED DATA RESULTING FROM AN ANALYTICAL SOLUTION FOR A COOLING PROCESS WITHOUT PHASE CHANGE. IN BOTH CASES GOOD AGREEMENT HAS BEEN OBSERVED BETWEEN THE CALCULATED TEMPERATURES AND REFERENCE VALUES. E. F.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1985-1066
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 37 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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