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
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On the applicability of a plug flow immersion f...
- Author(s) : ZARKADAS D. M., MITRAKAS M.
- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 8
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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Particularities of temperature distribution for...
- Author(s) : IOSIFESCU C., PORNEALA S., ALBOAIE COTUNA S.
- Date : 2008
- Languages : English
- Source: Buletinul Institutului politehnic din Iasi, Sectia Constructii de Masini - vol. 54 (58) - n. 2
View record
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Methods for the thawing time prediction of elli...
- Author(s) : ILICALI C., OZBEK E.
- Date : 1997
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 6
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