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MATHEMATICAL MODELLING OF DYNAMIC PROCESSES DURING CHILLING, STORAGE AND THAWING OF FOODSTUFFS AND THE RESULTANT REQUIREMENTS.
Author(s) : KUNIS J., RADESPIEL E.
Summary
MANY METHODS ARE AVAILABLE TODAY FOR CALCULATING CHILLING, FREEZING AND THAWING TIMES. THEY DIFFER NOTABLY FROM ONE ANOTHER, AND A COMPLEX SIMULATION USING A PERSONAL COMPUTER IS ESSENTIAL. INDUSTRIAL SYSTEMS FOR CHILLING, FREEZING AND THAWING CAN BE IMPROVED BY THE OPTIMIZATION OF PROCESS PARAMETERS, TAKING INTOACCOUNT QUALITY REQUIREMENTS AND A GUARANTEE OF MINIMUM WEIGHT LOSS. RESULTS OF CALCULATIONS ARE GIVEN.
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Details
- Original title: MATHEMATICAL MODELLING OF DYNAMIC PROCESSES DURING CHILLING, STORAGE AND THAWING OF FOODSTUFFS AND THE RESULTANT REQUIREMENTS.
- Record ID : 1992-1674
- Languages: English
- Publication date: 1990/09/24
- Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
1990-4; 627-641; 8 fig.; 2 tabl.; 34 ref.
Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Thawing; Food; Cooling time; Calculation; Mass transfer; Heat transfer; Thawing time; Chilling; Simulation; Process; Weight loss; Modelling; Freezing; Freezing time
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