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Document IIF

Analyse numérique de la contrainte interne des produits alimentaires subissant la surgélation.

A numerical analysis of internal stress in food undergoing quick freezing.

Auteurs : YANG H., FUKUOKA M., SAKAI N.

Résumé

A developed heat transfer model was coupled with the virtual work principle applicable to a large biological body undergoing quick-freezing for an internal stress analysis. Non-constant physical and thermal properties were also incorporated in the model. On the assumption of the freezing of tuna and bonito, the shape of the sample was made spheroid. Governing equations and boundary conditions were solved numerically using Galerkin's finite element method. Comparison between predicted and actual results of freezing tuna by -45°C CaCl2 brine spray method provides a satisfactory agreement for checking the mathematical model. According to the distribution of principal stresses, the following points were considered: the peripheral part of the sample freezes, and a frozen layer is formed; the stress arises on this frozen layer since the expansion due to the internal freezing is suppressed; this stress seems to generate gape and heave. By using this simulation procedure, it is possible to determine an operating condition with little gape and heave.

Documents disponibles

Format PDF

Pages : ICR07-C2-1033

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : A numerical analysis of internal stress in food undergoing quick freezing.
  • Identifiant de la fiche : 2008-0748
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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