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首页> 外文期刊>International Journal of Heat and Mass Transfer >Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage
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Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage

机译：同时进行表面脱水的食品冷冻：冷冻和储存过程中体重减轻的近似预测

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摘要

Weight loss of unpackaged foods during freezing and later storage is an important quality and economic issue. It is originated on surface ice sublimation due to differences in water activity between food surface and the refrigerating air. Weight loss rate is determined by refrigerating conditions and product characteristics. The modelling of this phenomenon has merited very little attention; at present there are no simplified methods to predict weight losses during the freezing and the storage of unpackaged foods. In previous studies we developed a detailed model for the simultaneous heat and mass transfer during food freezing and storage with ice sublimation. Based on the information of this numerical model, simplified analytical methods for the prediction of weight loss during the freezing and the storage of unpackaged frozen foods were developed. The methods account for product characteristics and storage conditions. The prediction equations are very simple and results of their use-simulating usual freezing and storage conditions for different products-give very good accuracy when tested against the previously cited numerical model and experimental data.
机译：未包装食品在冷冻和以后存储期间的重量损失是重要的质量和经济问题。它起源于表面冰的升华，这是由于食物表面和制冷空气之间水活度的差异。失重率取决于制冷条件和产品特性。这种现象的建模很少引起关注。目前，没有简化的方法来预测未包装食品在冷冻和储存期间的体重减轻。在以前的研究中，我们开发了一个详细的模型，用于在食品冷冻和冰升华存储过程中同时传热和传质。基于此数值模型的信息，开发了简化的分析方法，用于预测冷冻和未包装冷冻食品的储存过程中的重量损失。该方法考虑了产品特性和储存条件。预测方程式非常简单，并且在针对先前引用的数值模型和实验数据进行测试时，使用它们模拟不同产品的常规冷冻和储存条件的使用结果具有非常好的准确性。

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