Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation

The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing ti...

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Detalles Bibliográficos
Autores principales: Santos, María Victoria, Lespinard, Alejandro Rafael
Formato: Articulo
Lenguaje:Inglés
Publicado: 2011
Materias:
Ciencias Exactas
Simulation
Freezing
Heat transfer
Food processing
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/134814
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-134814
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Simulation
Freezing
Heat transfer
Food processing
spellingShingle Ciencias Exactas
Simulation
Freezing
Heat transfer
Food processing
Santos, María Victoria
Lespinard, Alejandro Rafael
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
topic_facet Ciencias Exactas
Simulation
Freezing
Heat transfer
Food processing
description The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients).
format Articulo
Articulo
author Santos, María Victoria
Lespinard, Alejandro Rafael
author_facet Santos, María Victoria
Lespinard, Alejandro Rafael
author_sort Santos, María Victoria
title Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
title_short Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
title_full Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
title_fullStr Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
title_full_unstemmed Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
title_sort numerical simulation of mushrooms during freezing using the fem and an enthalpy : kirchhoff formulation
publishDate 2011
url http://sedici.unlp.edu.ar/handle/10915/134814
work_keys_str_mv AT santosmariavictoria numericalsimulationofmushroomsduringfreezingusingthefemandanenthalpykirchhoffformulation
AT lespinardalejandrorafael numericalsimulationofmushroomsduringfreezingusingthefemandanenthalpykirchhoffformulation
bdutipo_str Repositorios
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