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Thermal Analysis of the Freezing of Ice Cream Brickettes by the Finite Element Method
Author(s) -
CINDIO B. DE,
IORIO G.,
ROMANO V.
Publication year - 1985
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.1365-2621.1985.tb10500.x
Subject(s) - finite element method , homogeneous , ice cream , thermal , process (computing) , thermal conductivity , hardening (computing) , mechanics , heat transfer , materials science , thermodynamics , computer science , chemistry , composite material , physics , layer (electronics) , food science , operating system
An unsteady‐state theoretical analysis of the cooling of a large cross‐section ice cream brickette is presented, to model the hardening process required for handling and storage purposes. The material physical properties, i.e. heat conductivity and thermal capacity, are considered temperature dependent, according to available experimental data on a vanilla ice cream. The material is assumed to be macroscopically homogeneous, in the sense that the phase change is simulated by adoption of effective physical properties. The bidimensional differential equations governing the process have been solved numerically using the finite element method, which is extremely powerful for defining optimal design criteria and process control strategies. Results are presented and discussed for different external heat transfer conditions.