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General mathematical model of cooling, freezing and thawing processes for various foodstuffs.

Author(s) : CHUMAK I. G., ONISTCHENKO V. P.

Summary

The aim of the paper is to generalize the authors' previous approaches to mathematical modelling of thermophysical properties and refrigeration of food raw materials. It was shown that in case of correct accounting of the effects caused by the structure transformation of fat, and water-ice phase transitions, and influence of unsolved gases on heat conductivity and density, and hysteresis for the fraction of water frozen out of product, being made by the temperature dependence of thermophysical properties of products, the use of the classical models will be successful.

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Details

  • Original title: General mathematical model of cooling, freezing and thawing processes for various foodstuffs.
  • Record ID : 2001-1393
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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