Mathematical modeling for immersion chilling and freezing of foods. Part II: Model solution

ZORRILLA, SE; RUBIOLO, AC

JOURNAL OF FOOD ENGINEERING

Elsevier

Lugar: Exeter; Año: 2005 vol. 66 p. 339 - 351

0260-8774

A mathematical model to predict the heat and mass transfer during the immersion chilling and freezing of foods was solved using a finite difference method. The control-volume approach with a logarithmic grid was used. Equations and stability criteria were obtained for one-, two-, and three-dimensional regular geometries. Sensitivity analysis showed that the lower temperature or solute concentration of the immersion solution, the faster freezing rate and the slower solute uptake. It was also observed that the higher heat transfer coefficient or the lower diffusion coefficient, the lower solute average concentration in the solid. The logarithmic grid helped conveniently in the representation of the changes that occur near the surface. This work contributes with a simple solution of the model for predicting heat and mass transfer phenomena during immersion chilling and freezing of foods of regular geometries.