CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
NUMERICAL SIMULATION OF MUSHROOMS DURING FREEZING USING THE FEM AND AN ENTHALPY - KIRCHHOFF FORMULATION
Autor/es:
M. V. SANTOS; A. LESPINARD
Revista:
HEAT AND MASS TRANSFER
Editorial:
SPRINGER
Referencias:
Año: 2011 vol. 47 p. 1671 - 1683
ISSN:
0947-7411
Resumen:
The shelf life of mushrooms is very limited
since they are susceptible to physical and microbial attack;
therefore they are usually blanched and immediately frozen
for commercial purposes. The aim of this work was to
develop a numerical model using the finite element technique
to predict freezing times of mushrooms considering
the actual shape of the product. The original heat transfer
equation was reformulated using a combined enthalpy-
Kirchhoff formulation, therefore an own computational
program using Matlab 6.5 (MathWorks, Natick, Massachusetts)
was developed, considering the difficulties
encountered when simulating this non-linear problem in
commercial softwares. Digital images were used to generate
the irregular contour and the domain discretization.
The numerical predictions agreed with the experimental
time?temperature curves during freezing of mushrooms
(maximum absolute error \3.2C) obtaining accurate
results and minimum computer processing times. The
codes were then applied to determine required processing times for different operating conditions (external fluid
temperatures and surface heat transfer coefficients).