INVESTIGADORES
ZARITZKY Noemi Elisabet
congresos y reuniones científicas
Título:
Prediction of optimal process conditions for freezing of ready prepared vegetables using numerical simulation
Autor/es:
MARÍA V. SANTOS, ALICIA N. CALIFANO, NOEMI E. ZARITZKY
Lugar:
Santiago de Chile
Reunión:
Congreso; XXV Interamerican Congress of Chemical Engineering; 2011
Institución organizadora:
Interamerican Confederation of Chemical Engineering
Resumen:
Vegetables are a
great source of essential nutrients in the human diet and there is a strong
demand of these frozen products in the market. Brussels
sprout (Brassica oleracea) is a cruciferous vegetable with excellent
nutritional properties that contain antioxidant compounds such as
carotenoids, flavonoids, cinnamic acids, folic acid, ascorbic acid,
tocopherols and tocotrienols. The industrial sector of frozen ready meals requires
information about processing times during all the production
stages, which include in the case of vegetables, blanching,cooking and
freezing.When trying to
numerically simulate the different heat transfer processes for
producing semi-elaborated frozen vegetables, the systems?
geometry is a very important aspect to be considered; the assumption of a
regular shape would be an oversimplification leading to erroneous
results. Finite element is the appropriate numerical method for
solving the heat transfer partial differential equations in irregular
domains . The freezing process is a highly non-linear mathematical
problem, with severe convergence issues due to the large latent
heat release that causes abrupt changes in the thermophysical properties .
Therefore modified methodologies in irregular bi or
three-dimensional transfer systems have to be implemented when using finite
element formulation. The objectives of the present work were:1) To develop a
finite element algorithm implemented in a numerical code
to simulate heat transfer process during blanching/cooking
and freezing of Brussels sprouts, considering the irregular shape
of the product.2) To consider
the enzyme inactivation and the quality changes during the
thermal treatments (blanching/cooking) by coupling the desired kinetic
equations (quality, enzyme, microbial lethality) within the main program
in order to determine the optimal process conditions.3) To validate
the numerical simulations with experimental resultsfor the heating
and freezing processes.