0000000000677749
AUTHOR
Antonino La Rocca
Numerical Solution of Foodstuff Freezing Problems Using Radial Basis Functions
This work presents a novel numerical approach for the solution of time dependent non-linear freezing processes in terms of radial basis function Hermite approach. The proposed scheme is applied to a mashed potato sample during its freezing; evaluation of time evolution of the temperature profile at the core of the sample is carried out. Food thermal properties are highly dependent on temperature and the mathematical problem becomes highly non-linear and therefore particularly difficult to solve. Incorporating a Kirchhoff transformation significantly reduces the non-linearity. The robustness of the scheme is tested by comparison with experimental results available in literature.
PERFORMANCE ENHANCEMENT OF VAPOUR COMPRESSION REFRIGERATION SYSTEMS USING NANOPARTICLES: AN EXPERIMENTAL STUDY
In recent years, the development and characterization of new refrigerants with higher energetic efficiency have gained considerable interest [1], with a particular emphasis on the energetic performance of suitable replacements. Nanofluids have been proposed as possible alternative due to their role in enhancing the thermophysical proprieties of traditional refrigerants [2]. The comprehensive review in [2] suggests that thermal conductivity of nanofluid increases with temperature and volume concentration but it is dependent on nanoparticle size distribution; specific heat is also increased if nanoparticles are added to the refrigerant. As consequence, the improved heat transfer coefficients …