Prediction of freezing time for shrimp blocks by numerical modelling.

Author(s) : MISHRA S. K., BANDYOPADHYAY S.

Type of article: Article

Summary

A three-dimensional numerical heat transfer model formulated through a combined fully implicit (FI) and Crank-Nicolson (C-N) schemes was validated with freezing of shrimp and Tylose blocks carried out in a laboratory freezing of a computer program based on a single algorithm. The C-N scheme provided an accuracy of prediction better than the FI scheme for all the freezing conditions and with Tylose blocks. Prediction by C-N model (5.6-13.2%) in case of shrimp blocks. The correlation coefficient between the experimental and predicted temperature during shrimp block freezing was better with C-N model (0.95-0.97) than that with FI model (0.93-0.95). Similar results were obtained with Tylose blocks.

Details

Original title: Prediction of freezing time for shrimp blocks by numerical modelling.
Record ID : 2001-0935
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 36 - n. 6
Publication date: 1999/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Shrimp; Seafood; Modelling; Freezing; Freezing time