IIR document

Thermal stresses during freezing of a two-layer food.

Author(s) : TREMEAC B., DATTA A. K., HAYERT M., et al.

Type of article: Article, IJR article, Case study

Summary

Thermal stresses during freezing of a two-layer material, that can contribute to crack formation, are studied. A 3D numerical model of a two-layer food with food analog Tylose and chocolate is presented. An apparent specific heat formulation was used to model the heat transfer with phase change over a temperature range. The mechanics model considered viscoelasticity in Tylose; thermal strains were imposed due to the increase in volume from ice formation in Tylose and the decrease in volume from freezing of the chocolate. Results show that complex evolution of stresses, that include compressive and tensile values, occur during freezing. Sensitivity analysis showed that the Poisson's ratio was a very important parameter that affects the magnitude of stress. Variations in calculated stresses were found to be proportional to variations in Young's modulus. Knowing the stresses, the possibilities of undesired cracking of a chocolate coating applied onto another material such as ice cream could be evaluated.

Available documents

Format PDF

Pages: 958-969

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Thermal stresses during freezing of a two-layer food.
  • Record ID : 2007-2711
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 30 - n. 6
  • Publication date: 2007/09

Links


See other articles in this issue (16)
See the source