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Effects of Insulation on the Extent of Freezing of Tomato Products Stored in Aseptic Bulk Storage Tanks
Author(s) -
DALE M. C.,
LESLEY D. R.,
OKOS M.,
NELSON P.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04217.x
Subject(s) - silo , aseptic processing , information silo , thermal insulation , environmental science , conditioning , materials science , food science , composite material , chemistry , agronomy , mathematics , biology , statistics , layer (electronics)
A finite difference model was developed to determine the effects of insulation on the extent of freezing of tomato puree stored in aseptic bulk storage silos exposed to winter weather conditions. The model was validated using data obtained from the freezing and thawing of a small cylinder of tomato puree. Density, heat capacity, and thermal conductivity were written as functions of temperature, percent solids, and percent ice fraction. Storing high percent solids or a small amount of insulation could greatly reduce the extent of freezing in a silo. Three inches of foam type insulaton were sufficient to prevent freezing of 8.5% solids tomato puree for a severe winter (1979) in the northeastern region of Indiana using temperatures and wind speeds collected by the Ft. Wayne, IN weather station. One inch of insulation was sufficient to prevent freezing in 21% solids tomato puree.