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Numerical simulation of individual quick freezing of spherical foods |
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| Authors: | H.A Wilson R.P Singh |
| Affiliation: | 1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium;2. Department of Food Safety and Food Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;1. College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China;2. Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China;3. Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China;1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023;China |
| Abstract: | A one-dimensional three time level implicit finite difference computer program was developed to predict temperature profiles during the individual quick freezing of spherically shaped foods. Temperature varying thermal properties necessary for these predictions were calculated based upon properties of the unfrozen product. The centre temperatures of individual peas within a bed of peas being frozen under various conditions of fluidization were recorded. Comparison of experimental results and published data with predicted freezing curves showed good agreement. |
| Keywords: | freezing food products models numerical simulationMots-clé : congé lation produits alimentaires modè les simulation numé rique |
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