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首页> 外文期刊>Journal of food engineering >Mathematical modeling for immersion chilling and freezing of foods. Part I: Model development
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Mathematical modeling for immersion chilling and freezing of foods. Part I: Model development

机译：食品浸入式冷冻和冷冻的数学模型。第一部分：模型开发

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摘要

Mathematical equations for modeling immersion chilling and freezing of foods were developed. Solid foods were assumed as a porous media with an occluded solution. Three phases were considered, the rigid solid matrix, the liquid phase, and the ice phase. Transport equations for a continuous media were applied to each phase. The averaging-volume method developed by Whitaker [Adv. Heat Transfer 13 (1977) 119] was used for obtaining comprehensive equations to predict solute concentration and temperature as a function of space and time. The thermodynamic relation between temperature and solute concentration in presence of ice is critical to complete the mathematical formulation. Moreover, the thermal properties and enthalpy depend on the initial depression of freezing point. This work contributes with a simple model for predicting heat and mass transfer phenomena during immersion chilling and freezing of foods.
机译：开发了用于对食品的浸入式冷冻和冷冻进行建模的数学方程式。假设固体食物是一种带有封闭溶液的多孔介质。考虑了三个阶段，即刚性固体基质，液相和冰相。连续介质的传输方程式适用于每个阶段。由惠特克[Adv。 Heat Transfer 13（1977）119]用于获得综合方程，以预测溶质浓度和温度随时间和空间的变化。在冰存在下，温度与溶质浓度之间的热力学关系对于完成数学公式至关重要。而且，热性质和焓取决于凝固点的初始降低。这项工作为一个简单的模型做出了贡献，该模型可用于预测食品在浸泡冷藏和冷冻过程中的传热和传质现象。

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