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Document IIF

Impact thermomécanique pendant la congélation : une approche par modélisation.

Thermo-mechanical impact during freezing: a modelling approach.

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

Résumé

Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in term of impact on the quality of food. Recent investigations in the area of the thermomechanical aspects of freezing are mainly related to ground and concrete (e.g. sand, rocks, concrete constructions.). Very few works related to food are available. A 3D numerical model of a two-layer food with food analogue 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. 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 : ICR07-C2-791

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Thermo-mechanical impact during freezing: a modelling approach.
  • Identifiant de la fiche : 2008-0294
  • 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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