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Mathematical model of various freezing processes of fish and fish-products.
Author(s) : GHRAIZI J. A., CHUMAK I. G., ONISTCHENKO V. P., TERZIEV G. S.
Summary
Mathematical modelling of fish and fish produce freezing process is based on one-dimensional non-linear interpolating boundary problem of heat conductivity. Non-linear characteristics of frozen objects are determined by the temperature dependent thermophysical properties, kinetics of ice-formation during the freezing process. The geometry of a frozen object is taken into account through interpolating coefficient of shape used in the differential equation of heat conductivity. Simple algorithms of mathematical model numeric realization are built on the finite-difference method with local averaging of thermophysical properties in the neighbourhood of integration points. The algorithm gives the opportunity to calculate temperature profile, heat flow, mean enthalpy temperature, thickness of several frozen layers in any point of time and finite time of freezing for objects with arbitrary shapes. This information is, of course, more detailed than that obtained by other authors on the basis of numerous modifications of Plank's classic formula for freezing time only. Results calculated are compared with a big variety of experimental data obtained by the other authors on processes of freezing for single fish, block-packed fish and single tylose objects. The deviations do not exceed the level of experimental data error.
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Pages: p 379-386
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Details
- Original title: Mathematical model of various freezing processes of fish and fish-products.
- Record ID : 1997-1679
- Languages: English
- Source: Refrigeration and Aquaculture.
- Publication date: 1996/03/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Calculation; Simulation; Process; Fish; Freezing
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