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Generalized enthalpy model of a high-pressure shift freezing process.

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Smith, Nadia A. S and Peppin, Stephen S. L and Ramos del Olmo, Ángel Manuel (2012) Generalized enthalpy model of a high-pressure shift freezing process. Proceedings. Mathematical and physical sciences the Royal Society, 468 . pp. 2744-2766. ISSN 1364-5021

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Official URL: http://rspa.royalsocietypublishing.org/content/468/2145/2744.short



Abstract

High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work, we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition, the significant heat-transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier-Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature.


Item Type:Article
Uncontrolled Keywords:Enthalpy formulation; High-pressure shift freezing;Modelling; Simulation; Volume fraction
Subjects:Sciences > Mathematics > Differential equations
ID Code:17663
Deposited On:15 Jan 2013 09:23
Last Modified:12 Dec 2018 15:07

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