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Principes de base de la modélisation du transfert de chaleur instable des systèmes de produits alimentaires aqueux diphasiques à plusieurs composants dans le but d'améliorer la qualité du produit.

Some general principles in modelling of unsteady heat transfer in two-phase multicomponent aqueous food systems for product quality improvement.

Auteurs : FIKIIN K. A.

Résumé

Special attention is devoted to the analysis of unsteady heat conduction by solving a unified nonlinear moving boundary problem, formulated for the entire studied domain, as a contemporary tool for modelling of conduction phase-change processes. Abilities, advantages and drawbacks of different solution methods are discussed. For isothermal phase changes, a rigorous mathematical proof is presented for the identity between the enthalpy formulation and the classical Stefan problem. Practical recommendations are given for prediction of the unsteady temperature, enthalpy and phase-content fields and of the cooling and freezing times of foods.

Détails

  • Titre original : Some general principles in modelling of unsteady heat transfer in two-phase multicomponent aqueous food systems for product quality improvement.
  • Identifiant de la fiche : 1999-2309
  • Langues : Anglais
  • Date d'édition : 1998
  • Source : Source : Comm. eur. Communities/Proc. COST 915, Leuven
    EUR 18183 EN; 179-186; 3 fig.; 6 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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