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Numerical methods as an alternative for traditional methods of determining the freezing and thawing time of food.

[In Polish. / En polonais.]

Author(s) : KOZIOL J., SKOREK J.

Type of article: Article

Summary

Some theoretical and experimental analysis methods for food freezing and thawing processes are described. Special attention is given to features needed in new formulae for calculating the time of these processes. The possibilities of using discrete numerical methods in order to increase the accuracy of calculation and to eliminate many simplifying assumptions are presented. The method of elementary balances is proposed for marking out temperature fields and for analysing the runs of refrigeration processes of food products. By way of an example, the results of computation of a meat thawing process are presented.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-0921
  • Languages: Polish
  • Source: Chlodnictwo - vol. 28 - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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