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.
La Rocca, A., La Rocca, V., Messineo, A., Morale, M., Panno, D. (2013). Modelling heat transfer-controlled cooling and freezing times: A comparison between computational values and experimental results. In FOOD AND ENVIRONMENT II: THE QUEST FOR A SUSTAINABLE FUTURE (pp. 161-170). Budapest : Wessex Institute of Technology [10.2495/FENV130151].
Modelling heat transfer-controlled cooling and freezing times: A comparison between computational values and experimental results
LA ROCCA, Vincenzo;MORALE, Massimo;PANNO, Domenico
2013-01-01
Abstract
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.
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