ShareThe importance of numerical method in study of freezing food products.
Author(s) : PORNEALA S., IOSIFESCU C., ALBOAIE COTUNA S.
Type of article: Article
Summary
The paper outlines the shortcoming of the analytical methods used to asses the duration and freezing time.
Details
- Original title: The importance of numerical method in study of freezing food products.
- Record ID : 2010-0149
- Languages: English
- Source: Buletinul Institutului politehnic din Iasi, Sectia Constructii de Masini - vol. 54 (58) - n. 2
- Publication date: 2008
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Simulation; Process; Modelling; Freezing
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Analysis of accuracy in the numerical simulatio...
- Author(s) : SAAD Z., SCOTT E. P.
- Date : 1997/01
- Languages : English
- Source: J. Food Eng. - vol. 31 - n. 1
View record
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Mathematical modelling of chilling and freezing...
- Author(s) : CALIFANO A. N., ZARITZKY N. E.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
View record
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Evaluation of explicit and implicit finite elem...
- Author(s) : SCHEERLINCK N., FIKIIN K. A., VERBOVEN P., BAERDEMAEKER J. de, NICOLAÏ B. M.
- Date : 1998
- Languages : English
View record
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Mathematical modelling of the thawing process.
- Author(s) : LIND I.
- Date : 1991
- Languages : English
- Source: J. Food Eng. - vol. 14 - n. 1
View record
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SIMULATION OF COOLING AND FREEZING PROCESSES WI...
- Author(s) : OCHI M.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 692
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