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Numerical solution of the heat and mass transfer equations for freezing of liquid foods.

Author(s) : MAHMUTOGLU T., ESIN A.

Summary

In the study, the transient temperature and concentration profiles for carrot juice (8 deg Brix) subjected to freezing at -6.5, -8.2, -10.2 and -14.2 deg C freezer temperatures in a cylindrical container (90 millimeters in diameter) were obtained, together with the advancement of the solid-liquid interface. In order to solve the heat and mass transport equations with a moving boundary condition at the interface, the variable space network approximation was employed. It was observed that the trends of interface movement and temperature and concentration profiles can be well represented by the method.

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Details

  • Original title: Numerical solution of the heat and mass transfer equations for freezing of liquid foods.
  • Record ID : 1996-0971
  • Languages: English
  • Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
  • Publication date: 1994/06/08
  • Document available for consultation in the library of the IIR headquarters only.

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