6533b826fe1ef96bd1283e3c
RESEARCH PRODUCT
Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results
Antonio MessineoMassimo MoraleV. La RoccaDomenico PannoA. La Roccasubject
Work (thermodynamics)EngineeringFoodstuffSource codeMathematical modelbusiness.industrymedia_common.quotation_subjectNuclear engineeringProcess (computing)Mechanical engineeringFinite-element methodTechnical literatureFinite element methodFood productsFreezingHeat transferSettore ING-IND/10 - Fisica Tecnica IndustrialeCoolingbusinessmedia_commondescription
Modelling of heat transfer-controlled cooling and freezing time predictions are very important for a good preservation of foodstuffs. In that regard, we used a computer code based on the finite-element method that allowed us to analyse the phase-change of various foodstuffs during their freezing. The model was exercised to predict process times. The results can be used to design high efficiency plants. In this work, the results predicted by the FEM program are compared with the experimental values given in technical literature.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-04-22 | WIT Transactions on Ecology and The Environment |