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TWO DIMENSIONAL HEAT CONDUCTION IN FOOD UNDERGOING FREEZING: DEVELOPMENT OF COMPUTERIZED MODEL.

Author(s) : HAYAKAWA K. I.

Type of article: Article

Summary

A MODEL WAS DEVELOPED TO SIMULATE TWO DIMENSIONAL HEAT CONDUCTION. THE MODEL UTILIZED A WELL VERIFIED TRANSIENT STATE HEAT CONDUCTION EQUATION. THE AUTHORS ASSUMED CONVECTIVE AND RADIATIVE HEAT EXCHANGES AS WELL AS MOISTURE LOSS ON THE BOUNDARY SURFACE OF FOOD. EMPIRICAL FORMULAE, WHOSE APPLICABILITY WAS VERIFIED, WERE USED TO ESTIMATE THE TEMPERATURE DEPENDENT THERMOPHYSICAL PROPERTY VALUES OF FOOD. SINCE THE MODEL IS NONLINEAR, A COMPUTER PROGRAM PACKAGE WAS PREPARED. APPLICATION OF COMPUTERIZED PROCEDURE WAS PRESENTED FOR SIMULATING RECTANGULAR OR FINITELY CYLINDRICAL FOOD.

Details

  • Original title: TWO DIMENSIONAL HEAT CONDUCTION IN FOOD UNDERGOING FREEZING: DEVELOPMENT OF COMPUTERIZED MODEL.
  • Record ID : 1984-1868
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1849-1853; 4 fig.; 1 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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