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Some general principles in modelling of unsteady heat transfer in two-phase multicomponent aqueous food systems for product quality improvement.

Author(s) : FIKIIN K. A.

Summary

Special attention is devoted to the analysis of unsteady heat conduction by solving a unified nonlinear moving boundary problem, formulated for the entire studied domain, as a contemporary tool for modelling of conduction phase-change processes. Abilities, advantages and drawbacks of different solution methods are discussed. For isothermal phase changes, a rigorous mathematical proof is presented for the identity between the enthalpy formulation and the classical Stefan problem. Practical recommendations are given for prediction of the unsteady temperature, enthalpy and phase-content fields and of the cooling and freezing times of foods.

Details

  • Original title: Some general principles in modelling of unsteady heat transfer in two-phase multicomponent aqueous food systems for product quality improvement.
  • Record ID : 1999-2309
  • Languages: English
  • Publication date: 1998
  • Source: Source: Comm. eur. Communities/Proc. COST 915, Leuven
    EUR 18183 EN; 179-186; 3 fig.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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