Simulation of Freezing and Thawing in Foods Using the Finite Element Method PDF Download
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Author: Hussein Osman Abdalla
Publisher:
ISBN:
Category : Finite element method
Languages : en
Pages : 310
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Book Description
Author: Hussein Osman Abdalla
Publisher:
ISBN:
Category : Finite element method
Languages : en
Pages : 310
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Book Description
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author: Q. Tuan Pham
Publisher: Springer
ISBN: 1493905570
Category : Technology & Engineering
Languages : en
Pages : 163
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Book Description
Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.
Author: Seid Mahdi Jafari
Publisher: Elsevier
ISBN: 0128187271
Category : Technology & Engineering
Languages : en
Pages : 420
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Book Description
Approx.460 pages Thoroughly explores novel applications of low-temperature unit operations in food industries Brings innovative freezing technologies Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Author: Holly Elaine Wilson
Publisher:
ISBN:
Category :
Languages : en
Pages : 388
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Book Description
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author: Fengshan Yang
Publisher: Nova Publishers
ISBN: 9781600219764
Category : Mathematics
Languages : en
Pages : 386
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Book Description
This book presents new research related to the mathematical modelling of engineering and environmental processes, manufacturing, and industrial systems. It includes heat transfer, fluid mechanics, CFD, and transport phenomena; solid mechanics and mechanics of metals; electromagnets and MHD; reliability modelling and system optimisation; finite volume, finite element, and boundary element procedures; decision sciences in an industrial and manufacturing context; civil engineering systems and structures; mineral and energy resources; relevant software engineering issues associated with CAD and CAE; and materials and metallurgical engineering.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author: Mark J. Miller
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Energy consumption due to dairy production constitutes 10% of all energy usage in the U.S. Food Industry. Improving energy efficiency in food refrigeration and freezing plays an important role in meeting the energy challenges of today. Freezing and hardening are important but energy-intensive steps in ice cream manufacturing. This thesis presents a series of models to address these issues. The first step taken to model energy consumption was to create a temperature-dependent ice cream material using empirical properties available in the literature. The homogeneous ice cream material is validated using finite element analysis (FEA) and previously published experimental findings. The validated model is then used to study the efficiency of various package configurations in the ice cream hardening process. The next step taken is to consider product quality by modeling the ice crystal size distribution (CSD) throughout the hardening process. This is achieved through the use of population balance equations (PBE). Crystal size and corresponding hardened ice cream coarseness can be predicted through the PBE model presented in this thesis. The crystallization results are validated through previous experimental study. After the hardening studies are presented, the topic of continuous freezing is discussed. The actual ice cream continuous freezing process is inherently complex, and therefore simplifying assumptions are utilized in this work. Simulation is achieved through combined computational fluid dynamics (CFD) and PBE modeling of a sucrose solution. By assuming constant fluid viscosity, a two-dimensional cross section is able to be employed by the model. The results from this thesis provide a practical advancement of previous ice cream simulations and lay the groundwork for future studies.
Author: L M M Tijskens
Publisher: Woodhead Publishing
ISBN: 9781855735651
Category : Business & Economics
Languages : en
Pages : 516
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Book Description
Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.
