摘要:

ABSTRACTHeat transfer during freezing of a food material involves a complex situation of simultaneous phase transition and changing thermal properties. Models for predicting freezing times range from relatively simple analytical equations based on a number of assumptions and approximations, to the more versatile numerical methods which require the use of a sophisticated computer. The necessity for having a consistent definition for freezing time, the nature of the freezing process, different prediction models and thermo‐physical properties of importance are discussed in view of the mathematics of freezing time computations. In this review, attention has been focused on established analytical models which can be solved without resorting to computer techniques. The review points out the need for further refinement of the existing Plank‐type models to facilitate accurate freezing time estimations under a wide range of practical conditi

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1984.tb00302.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTThe roasting (baking) of meat involves both heat and mass transfer. A mathematical model which describes the roasting process as it occurs in a conventional oven is presented. Numerical solutions are presented for several different roasting conditions and the results are compared to available experimental results. A significant fraction of the energy required for roasting is associated with the evaporation of water and this needs to be considered in modeling the roasting process. Water losses due to mass transfer from the product depend on oven humidity and temperature. The mathematical model considers the variation of oven humidity with time during roasting. The implicit alternating direction finite difference method is used to obtain the numerical solutions.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1984.tb00303.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1984.tb00304.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1984.tb00305.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1984.tb00300.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY