PARAMETRIC ANALYSIS FOR THE FREEZING OF SPHEROIDAL OR FINITELY CYLINDRICAL OBJECTS WITH VOLUMETRIC CHANGES.

Type of article: Article

Summary

PARAMETRIC ANALYSES WERE PERFORMED TO EXAMINE HEAT TRANSFER IN FREEZING OF SPHEROIDAL (INCLUDING PROLATES AND OBLATES) AND FINITELY CYLINDRICAL FOODS THROUGH COMPUTERIZED SIMULATION WHICH CONSIDERED VOLUMETRIC CHANGES. THE BOUNDARY CONDITIONS INCLUDED CONVECTIVE SURFACE HEAT AND MOISTURE TRANSFER AND RADIATIVE SURFACE HEAT TRANSFER. REGRESSION EQUATIONS FOR FREEZING TIME ESTIMATION WERE DEVELOPED THROUGH SCREENING AND CENTRAL COMPOSITE ANALYSES AND VERIFIED EXPERIMENTALLY USING A FOOD SIMULATOR WITH PHYSICAL PROPERTIES SIMILAR TO LEAN BEEF. SENSITIVITY ANALYSIS SHOWED THE CONVECTIVE SURFACE HEAT TRANSFER COEFFICIENT WAS THE MOST SIGNIFICANT FACTOR AFFECTING ACCURACY OF CALCULATED FREEZING TIME FOLLOWED BY OPERATIONAL TEMPERATURES, THERMOPHYSICAL PROPERTIES AND FOOD DIMENSIONS.

Details

Original title: PARAMETRIC ANALYSIS FOR THE FREEZING OF SPHEROIDAL OR FINITELY CYLINDRICAL OBJECTS WITH VOLUMETRIC CHANGES.
Record ID : 1992-0673
Languages: English
Source: Ital. J. Food Sci. - vol. 56 - n. 2
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Geometry; Calculation; Meat; Beef; Sphere; Cylinder; Freezing