Combined modeling of thermal properties and freezing process by convection applied to green beans

In this article a convective freezing procedure, based on five different air velocities, applied to green beans is presented. Equations to predict the initial freezing temperature, thermal conductivity and specific heat of a food product as a function of its composition and temperature are reported....

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Bibliographic Details
Published in:Applied thermal engineering 2011-10, Vol.31 (14), p.2894-2901
Main Authors: Perussello, Camila Augusto, Mariani, Viviana Cocco, do Amarante, Álvaro Camargo
Format: Article
Language:English
Subjects:
Applied sciences
Beans
Convection modes
Energy
Energy. Thermal use of fuels
Evolution
Exact sciences and technology
Foods
Freezing
Green beans
Heat transfer
Mathematical analysis
Mathematical models
Theoretical studies. Data and constants. Metering
Thermal properties
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Summary:In this article a convective freezing procedure, based on five different air velocities, applied to green beans is presented. Equations to predict the initial freezing temperature, thermal conductivity and specific heat of a food product as a function of its composition and temperature are reported. These equations were coupled to the Tchigeov method, which predicts the ice fraction formed at temperatures below the freezing point for green beans. This procedure enabled the prediction of the thermal properties and the values obtained were in good agreement with data reported in the literature. Furthermore, a computational code in finite differences was developed to solve the transient heat conduction equation, transformed by the introduction of the enthalpy and Kirchhoff functions. This numerical model was used to fit experimental time-temperature data for freezing green beans. The procedure represents a useful method to predict the thermal properties and temperature evolution within a food product subjected to a freezing process. ► We model freezing procedure applied to green beans. ► New experimental freezing results were obtained. ► Equations to predict freezing temperature, thermal conductivity and specific heat as function of its composition and temperature are reported. ► Computational code in finite differences was developed to solve heat conduction equation. ► Good results were attributed to the homogeneous internal structure of the food.
ISSN:1359-4311
DOI:10.1016/j.applthermaleng.2011.05.017