Download Food Freezing and Thawing Calculations by Q. Tuan Pham PDF
By Q. Tuan Pham
Freezing time and freezing warmth load are the 2 most crucial elements deciding upon the economics of meals freezers. This short will evaluation and describe the important equipment on hand for his or her calculation. The tools should be labeled into analytical equipment, which depend on making actual simplifications as a way to derive distinctive suggestions; empirical equipment, which use regression suggestions to derive simplified equations from experimental info or numerical calculations and numerical equipment, which use computational ideas similar to finite parts research to unravel the whole set of equations describing the actual procedure. The short will evaluation the tools opposed to experimental facts and boost guidance at the selection of process. no matter what process is used, the accuracy of the implications relies crucially at the enter parameters equivalent to the warmth move coefficient and the product's thermal houses. moreover, the estimation equipment and knowledge for those parameters could be reviewed and their affects at the calculations could be evaluated. Freezing is frequently observed via mass move (moisture loss, solute absorption), tremendous cooling and nucleation and should occur lower than excessive strain stipulations; for that reason the way to take those phenomena into consideration can be reviewed.
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Additional resources for Food Freezing and Thawing Calculations
Example text
The prediction method given above for thermal conductivity may not work well for foods with anisotropic microstructures, such as muscle meat. 1 The Heat Conduction Equation Food is chilled or frozen by contacting it with a cold medium to remove heat from it. In a solid, the heat transfer is described by Fourier’s law of heat conduction, which states that the heat flow per unit area, or heat flux, is proportional to the temperature gradient dT/dx: qx = − k dT . 1) In this equation, qx is the heat flux (Wm−2K−1), T is the temperature (K), x is the distance in the direction of heat flow (m) and k is the thermal conductivity (Wm−1K−1).
36) 18 2 Heat Transfer Coefficient and Physical Properties where θf is the negative of the freezing point depression and z = 10−6 P is the pressure in MPa. 37) where V = 1/ρ is the specific volume. 38) where ρav is the average density between the two pressures. This equation enables the enthalpy–temperature curve at high pressure to be generated from that at atmospheric pressure. 5). e. if T ≥ Tf, P1, because if there is phase change βT is large and varies rapidly. 38 we require values of density at the lower and higher pressure.
Since this work does not aim to make a comprehensive review of thermal properties models but only to provide some basic and useful tools for use in freezing time prediction, only a few thermal conductivity models will be mentioned. These are the Maxwell–Eucken (M-E) model, the Levy model and the effective medium theory (EMT) model. Many other equations are mentioned in the literature, but most of them involve one or more empirical curve-fitting parameters. Some are parameter-free, such as the co-continuous model (Wang et al.