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PREDICTION OF FREEZING AND THAWING TIMES OF FOODS USING A NUMERICAL METHOD BASED ON ENTHALPY FORMULATION.

Author(s) : MANNAPPERUMA J. D., SINGH R. P.

Type of article: Article

Summary

AN EXPLICIT NUMERICAL METHOD, INVOLVING ENTHALPY FORMULATION, TO PREDICT TEMPERATURE DISTRIBUTION IN FOODS DURING FREEZING AND THAWING WAS DEVELOPED. THE ACCURACY WAS VALIDATED USING PUBLISHED EXPERIMENTAL DATA OBTAINED FOR FREEZING AND THAWING OF TYLOSE. THE ENTHALPY FORMULATION AVOIDS THE PROBLEMS OF STRONG DISCONTINUITY EXPERIENCED WHEN THE APPARENT SPECIFIC HEAT FORMULATION IS USED IN PREDICTING TEMPERATURES FOR SITUATIONS INVOLVING PHASE CHANGE. THE PROPOSED METHOD PREDICTS TEMPERATURES IN GOOD AGREEMENT WITH EXPERIMENTAL DATA. THE COMPUTER CODE CAN BE EASILY PROGRAMMED.

Details

  • Original title: PREDICTION OF FREEZING AND THAWING TIMES OF FOODS USING A NUMERICAL METHOD BASED ON ENTHALPY FORMULATION.
  • Record ID : 1989-0117
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 626-630; 4 fig.; 3 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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