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Document IIF

Contraintes thermiques durant la congélation d'une denrée bi-couches.

Thermal stresses during freezing of a two-layer food.

Auteurs : TREMEAC B., DATTA A. K., HAYERT M., et al.

Type d'article : Article, Article de la RIF, Étude de cas

Résumé

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.

Documents disponibles

Format PDF

Pages : 958-969

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 : Thermal stresses during freezing of a two-layer food.
  • Identifiant de la fiche : 2007-2711
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 30 - n. 6
  • Date d'édition : 09/2007

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