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Document IIF

Modélisation du transfert de chaleur et de masse au cours de la congélation du jambon.

Modelling heat and mass transfer during freezing of ham.

Auteurs : DELGADO A. E., SUN D. W.

Résumé

Cooked cured meat is a long-established product that has rarely been frozen. In the study, the freezing of ham in a traditional air-blast system was analysed. A computer simulation program using the finite difference scheme was developed to predict freezing times. Besides conduction and convection, the model also accounts for evaporation and sublimation due to mass transfer. Theoretical results were compared with experimental data and the comparison shows that the program described the freezing process reasonably well. Since the program has a simple interface, it can be used to improve equipment design and to analyse the effect on the freezing process of various thermophysical properties of the food as well as heat and mass transfer coefficients.

Documents disponibles

Format PDF

Pages : 2001-1

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 : Modelling heat and mass transfer during freezing of ham.
  • Identifiant de la fiche : 2005-1339
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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