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SIMULATION OF COOLING AND FREEZING PROCESSES WITH A PERSONAL COMPUTER.

[In Japanese. / En japonais.]

Author(s) : OCHI M.

Type of article: Article

Summary

SINCE IT IS DIFFICULT, UNDER PRACTICAL CONDITIONS, TO ESTIMATE THE COOLING AND FREEZING PROCESSES FOR FOODSTUFFS, THE AUTHOR HAS DERIVED A SIMULATED PROGRAM. THE TEMPERATURE AFTER A SHORT PERIOD OF TIME IS CALCULATED BY TAKING INTO ACCOUNT THE HEAT INPUT, HEAT ACCUMULATION AND HEAT OUTPUT AT VARIOUS POINTS IN THE FOOD ITEM, THE PROCESS BEING REPEATED AT INTERVALS. TEMPERATURES ARE CALCULATED BY DIVIDING THE FOOD PORTIONS INTO THIN LAYERS AND WHEN THE FREEZING POINT IS REACHED THE CALCULATION IS MADE WHEN ALL THE LATENT HEAT HAS BEEN REMOVED. IT WAS FOUND THAT THE TEMPERATURE OF THE COOLING AIR AND THE EVAPORATING TEMPERATURE VARY ACCORDING TO THE HEAT INPUT AND THAT THE REFRIGERATING CAPACITY VARIES ACCORDING TO A QUADRATIC CURVE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-1466
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 692
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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