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

机译：食品浸入式冷冻和冷冻的数学模型。第二部分：模型解决方案

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摘要

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 1-, 2-, and 3-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.
机译：使用有限差分法求解了一种用于预测食品在浸入式冷冻和冷冻过程中的传热和传质的数学模型。使用具有对数网格的控制量方法。获得了一维，二维和三维规则几何的方程式和稳定性标准。灵敏度分析表明，浸入溶液的温度或溶质浓度较低，冷冻速度更快，溶质吸收速度较慢。还观察到，较高的传热系数或较低的扩散系数，固体中的溶质平均浓度较低。对数网格可方便地表示表面附近发生的变化。这项工作为模型的简单解决方案做出了贡献，该模型可用于预测规则几何形状的食品在浸泡冷却和冷冻期间的传热和传质现象。

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