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Document IIF

Revue de la modélisation du transfert de chaleur et de masse dans les produits alimentaires congelés.

Modelling heat and mass transfer in frozen foods: a review.

Auteurs : PHAM T. Q.

Type d'article : Article, Article de la RIF

Résumé

This paper reviews mathematical methods for modelling heat and mass transfer during the freezing, thawing and frozen storageof foods. It starts by considering the problems in modelling heat transfer controlled freezing (the Stefan problem): release of latent heat, sudden changes in thermal conductivity. The author gives a unified overview of the common numerical methods: finite difference, finite element and finite volume. Mass transfer is then considered, involving different phenomena and approaches for dense and porous foods. Supercooling, nucleation and trans-membrane diffusion effects during freezing, and recrystallization during frozen storage are considered next. High pressure thawing and thawing are considered in view of their recent popularity. Finally, the paper offers a brief look at mechanical stresses during freezing, a much neglected area. It is concluded that while modelling heat transferred controlled freezing is a settled problem, much work remains to be done in modelling associated phenomena in order to gain the ability to predict changes in food quality at the micro-level.

Documents disponibles

Format PDF

Pages : 876-888

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 in frozen foods: a review.
  • Identifiant de la fiche : 2006-2440
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 29 - n. 6
  • Date d'édition : 09/2006

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