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Etude théorique et expérimentale sur la conservation frigorifique ou en milieu hypobare des produits alimentaires.

Theoretical and experimental study on hypobaric and refrigerated preservation of foodstuffs.

Auteurs : ZHOU G. Y., ZHANG C. H.

Résumé

The finite difference method was used to simulate unsteady state cooling and mass transfer of spheres, infinite slabs and infinite cylinders of food materials in the hypobaric and refrigerated environment. Simulations were conducted across wide ranges of partial pressure of water vapour in the air, product initial temperature, water activity, diffusivity at food surface and effective diffusivity inside food. The changing of the moisture and temperature in the food could be predicted by this method. The accuracy of model was testified by experiment. The thermocouples were placed in the products to show the change of temperature, and a balance was used to measure the amount of water that evaporated from the product.

Détails

  • Titre original : Theoretical and experimental study on hypobaric and refrigerated preservation of foodstuffs.
  • Identifiant de la fiche : 2006-1821
  • Langues : Anglais
  • Source : Cryogenics and refrigeration. Proceedings of ICCR 2003.
  • Date d'édition : 22/04/2003

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