IIR document

Modelling of heat transfer during one-dimensional freezing and thawing of regular-shape foods.

Summary

The objective of the work was to develop a generalized one-dimensional finite-difference model involving four schemes (explicit, fully implicit, Crank-Nicholson and Lees) and the three coordinate systems (rectangular, cylindrical and spherical). Freezing and thawing of homogeneous foods of simple shapes subject to convective boundary conditions were considered.

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Pages: 229-234

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Details

  • Original title: Modelling of heat transfer during one-dimensional freezing and thawing of regular-shape foods.
  • Record ID : 1994-0922
  • Languages: English
  • Source: Proposals for the generation and use of refrigeration in the 21st century.
  • Publication date: 1992/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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