THERMAL ANALYSIS OF THE FREEZING OF ICE CREAM BRICKETTES BY THE FINITE ELEMENT METHOD.

Author(s) : DE CINDIO B., IORIO G., ROMANO V.

Type of article: Article

Summary

THE MATERIAL PHYSICAL PROPERTIES, IE HEAT CONDUCTIVITY AND THERMAL CAPACITY, ARE CONSIDERED TEMPERATURE DEPENDENT, ACCORDING TO AVAILABLE EXPERIMENTAL DATA ON A VANILLA ICE CREAM. THE MATERIAL IS ASSUMED TO BE MACROSCOPICALLY HOMOGENEOUS, IN THE SENSE THAT PHASE CHANGE IS SIMULATED BY ADOPTION OF EFFECTIVE PHYSICAL PROPERTIES. THE BIDIMENSIONAL DIFFERENTIAL EQUATIONS GOVERNING THE PROCESS HAVE BEEN SOLVED NUMERICALLY USING THE FINITE ELEMENT METHOD. RESULTS ARE PRESENTED AND DISCUSSED FOR DIFFERENT EXTERNAL HEAT TRANSFER CONDITIONS.

Details

Original title: THERMAL ANALYSIS OF THE FREEZING OF ICE CREAM BRICKETTES BY THE FINITE ELEMENT METHOD.
Record ID : 1986-0718
Languages: English
Publication date: 1985
Source: Source: J. Food Sci.
vol. 50; n. 5; 1985.09-10; 1463-1466; 6 fig.; 11 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Ice creams
Keywords: Thermal property; Thermal conductivity; Calculation; Heat transfer; Physical property; Ice cream; Specific heat