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Modelling and simulation of heat and mass transfer during freezing and storage of unpacked foods.

Author(s) : CAMPAÑONE L. A., SALVADORI V. O., MASCHERONI R. H.

Summary

Dehydration of unwrapped foods occurs during freezing and frozen storage. Coupled heat and mass balances were proposed considering solidification of water and sublimation of ice. The mathematical model was solved using an implicit finite-differences method, with variable grid to follow the moving front of sublimation. The model enables to evaluate temperature and water concentration profiles and was used to predict kinetics of weight loss for different products.

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Pages: 180-187

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Details

  • Original title: Modelling and simulation of heat and mass transfer during freezing and storage of unpacked foods.
  • Record ID : 2001-0829
  • Languages: English
  • Source: Permafrost and Actions of Natural or Artificial Cooling
  • Publication date: 1998/10/21
  • Document available for consultation in the library of the IIR headquarters only.

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