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Modelling of unsteady heat transfer in multicomponent moisture-containing food systems undergoing phase change.

Author(s) : FIKIIN K. A.

Summary

The paper considers some general aspects of the mathematical description of heat transfer in food objects of arbitrary configuration with or without internal phase transitions. Special attention is devoted to the analysis of unsteady heat conduction by solving a unified nonlinear moving boundary problem, formulated for the entire studied domain, as a contemporary tool for modelling of conduction phase-change processes. Practical recommendations are given for prediction of the unsteady temperature, enthalpy and phase-content fields and of the cooling and freezing (heating and thawing) times of foods in various heat transfer situations.

Details

  • Original title: Modelling of unsteady heat transfer in multicomponent moisture-containing food systems undergoing phase change.
  • Record ID : 1999-0922
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

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