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The Interface Position and Centre Concentration during Freezing of Carrot Juice in Cylindrical Containers
Author(s) -
Mahmutoğlu Teslime,
Esin Ali
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199608)71:4<531::aid-jsfa614>3.0.co;2-n
Subject(s) - position (finance) , mechanics , interface (matter) , boundary (topology) , carrot juice , space (punctuation) , variable (mathematics) , materials science , chemistry , thermodynamics , mathematics , physics , mathematical analysis , computer science , food science , finance , bubble , maximum bubble pressure method , economics , operating system
Finite difference modelling, incorporating a variable space network approximation, was used to study the freezing of carrot juice in cylindrical containers. Ambient temperatures ranged from −6·5 to −14·2°C. The problem was formulated as a moving boundary to find the position of the hypothetical solid–liquid interface and the concentration at the centre. Experimental results obtained for the freezing of carrot juice were satisfactorily represented by the variable space network approximation technique, except for failure at the central positions. This failure was believed to be due to some simplifying assumptions such as constant thermophysical properties and a sharp interface, as well as possible experimental errors.