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Forced convection modelling and optimization of the freezing of foods.

Modélisation et optimisation en convection forcée de la congélation d'un produit agroalimentaire.

Author(s) : MABSATE E. M., BOUIDIDA M.

Summary

A theoretical heat transfer model for foods has been studied and forced convection heat transfer in a freezing tunnel has been considered. The investigation examines products with spherical shape, in particular peas. The model used the Crank Nicolson's numerical method to study the freezing kinetics. It studied the influence of parameters relevant to food freezing optimization such as the initial temperature of the product, the velocity of the circulating air, the the conveyor velocity and its dimensions, and the arrangement of the product on the conveyor. This optimization controlled the product dwell time in the freezing tunnel.

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Details

  • Original title: Modélisation et optimisation en convection forcée de la congélation d'un produit agroalimentaire.
  • Record ID : 1994-0273
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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