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Analysis of thermal stress during food freezing.

Auteurs : TREMEAC B., HAYERT M., LEBAIL A.

Résumé

Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in term of its impact on the quality of food. Very few works related to food commodities are available. This work presents a 3D numerical model of the thermo-mechanical phenomena in a homogeneous food simulator (Tylose® gel). Obtained results show a complex stress pattern within the product. A sensitivity test of the mechanical properties was performed as well.

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Pages : 7

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Détails

  • Titre original : Analysis of thermal stress during food freezing.
  • Identifiant de la fiche : 30028267
  • Langues : Anglais
  • Source : EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Date d'édition : 01/2005

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