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Modelling of heat transfer during one-dimensional freezing and thawing of regular-shape foods.
Author(s) : MORALES BLANCAS E. F., LESCANO C. E., MORAGA N. O.
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.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thawing rate; Thawing; Geometry; Food; Calculation; Freezing rate; Heat transfer; Simulation; Modelling; Freezing
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The use of shape factors to model multidimensio...
- Author(s) : MASCHERONI R. H.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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FINITE DIFFERENCE SIMULATION FOR HEAT CONDUCTIO...
- Author(s) : SHEEN S., HAYAKAWA K. I.
- Date : 1991/06
- Languages : English
- Source: International Journal of Heat and Mass Transfer - vol. 34 - n. 6
View record
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Mathematical modelling of chilling and freezing...
- Author(s) : CALIFANO A. N., ZARITZKY N. E.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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Mathematical modelling of the thawing process.
- Author(s) : LIND I.
- Date : 1991
- Languages : English
- Source: J. Food Eng. - vol. 14 - n. 1
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An exact solution on the estimation of heat-tra...
- Author(s) : DINCER I.
- Date : 1996/11
- Languages : English
- Source: J. Food Eng. - vol. 30 - n. 3-4
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