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Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model
Author(s) -
HAYAKAWA KANICHI,
INO CARLO,
SUCCAR JORGE,
COMINI GIANNI,
GIUDICE S. DEL
Publication year - 1983
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.1365-2621.1983.tb05099.x
Subject(s) - thermal conduction , convection , mechanics , thermodynamics , anisotropy , transient (computer programming) , nonlinear system , materials science , boundary value problem , mathematics , physics , computer science , mathematical analysis , optics , quantum mechanics , operating system
A model was developed to simulate two dimensional heat conduction in anisotropic food which was undergoing a freezing process. This model utilized a well verified transient state heat conduction equation. We assumed convective and radiative heat exchanges as well as moisture loss on the boundary surface of food to develop our model. Empirical formulae, whose applicability was verified, were used to estimate the temperature dependent thermophysical property values of food in the model. Since the model is nonlinear, a computer program package was prepared to solve it numerically by applying a finite element method. Sample application of computerized procedure was presented for simulating rectangular or finitely cylindrical food.