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Prediction of time-temperature history of selected food input into the refrigerated display cabinet.

Predicción del histórico tiempo-temperatura en alimentos seleccionados colocados en vitrina expositora refrigerada.

Author(s) : HOKE K., PRUCHOVA J., KYHOS K., et al.

Type of article: Article

Summary

This article is the Spanish translation of an article presented at the 22nd IIR international Congress in Beijing, China (see the Bulletin of the IIR, reference 2007-2659). Recently, the surface heat transfer coefficient versus temperature difference correlations have been extracted from experiments with plastic cups filled with metal models of foods input into the refrigerated display cabinet, Hoke et al. (2007). These correlations have been applied for numerical prediction of time-temperature histories of model food (fresh cheese known as a quark). Experimental verification of calculated predictions was made. The cups filled with quark have been input into refrigerated display cabinets. The cups, geometry and arrangement of experiment used were identical as that used for prediction of correlations of heat transfer coefficients. Three sizes of cups and three arrangements of layers of cups have been studied (cup standing alone on the floor of display cabinet, one layer of cups, three layers of cups eventually two layers of cups). Surrounding cups are tempered on the room temperature or on the temperature of the air in the display cabinet. The calculated and measured time-temperature histories of quark in cups were compared. Good agreement was found in cases that cups with quark are standing alone or in layers between surrounding cups having the temperature of air in the display cabinet. The agreement between calculated and measured quark temperatures was found unsatisfactory for the arrangement in which the surrounding cups have the initial temperature of quark and this temperature is equal to the room's temperature. In these cases, the maximum temperature differences between experiment and calculation have been found about 3°C at the end of the observed time scale near time of temperature equilibrium.

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Pages: 32-40 (7 p.)

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Details

  • Original title: Predicción del histórico tiempo-temperatura en alimentos seleccionados colocados en vitrina expositora refrigerada.
  • Record ID : 2009-1677
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 37 - n. 416
  • Publication date: 2009/08

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