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MATHEMATICAL MODELS FOR NONSYMMETRIC FREEZING OF BEEF.

Author(s) : MICHELIS A. de, CALVELO A.

Type of article: Article

Summary

A MICROSCOPIC BALANCE WITH SIMULTANEOUS CHANGE OF PHASE TOGETHER WITH EQUATIONS FOR PREDICTING THE THERMAL PROPERTIES AS A FUNCTION OF THE ICE CONTENT AND A CRYOSCOPIC DESCENT MODEL ARE USED TO SIMULATE THE NONSYMMETRIC FREEZING OF A BEEF SLAB. COMPARISON WITH EXPERIMENTAL RESULTS SHOWS GOOD AGREEMENT. A VARIATION OF THE THERMAL CENTER POSITION THROUGHOUT THE FREEZING PROCESS IS DETECTED AND ASSUMPTIONS TO PREDICT ITS POSITION IN THE DIFFERENT PERIODS OF FREEZING ARE SUPPLIED. A SIMPLIFIED MODEL FOR CALCULATING PROCESSING TIMES IN PLATE FREEZERS IS PROPOSED.

Details

  • Original title: MATHEMATICAL MODELS FOR NONSYMMETRIC FREEZING OF BEEF.
  • Record ID : 1983-1382
  • Languages: English
  • Publication date: 1982/07
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1211-1217; 9 fig.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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