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Heat and mass transfer during the freezing of unwrapped products

Transferts de chaleur et de masse lors de la congélation de produits non emballés.

Author(s) : ROUAUD O., LE BAIL A., DE PELLEGRIN R.

Type of article: Article

Summary

The objective of this study is to develop a mathematical model to determine the mass loss and the freezing rate during the freezing of unwrapped foodstuffs. The model allows comparing two freezing processes applied to methylcellulose gel; the first uses nitrogen gas at -80°C and the second is the classical method using cold air. The thermophysical properties are temperature dependent in order to take into account the phase change and a special function is used for the ice formation. The numerical study reveals the importance of this function for the prediction of freezing process. Numerical results agree well with experimental data and the model can quantify the reduction of the mass loss and the freezing time when low temperatures are used. The model can now be used for the energy optimization of a freezing process that combines cryogenic process and more classical process using cold air.

Details

  • Original title: Transferts de chaleur et de masse lors de la congélation de produits non emballés.
  • Record ID : 30010203
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1137
  • Publication date: 2013/10

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