Modelling freezing processes of high concentrated systems
Research output: Contribution to journal › Conference article › peer-review
Authors
Colleges, School and Institutes
Abstract
Freezing is one of the most employed procedures in food manufacturing and preservation, determining the quality and safety of the final frozen product, as well as the performance in further operations, often controlled by mean size and distribution of the crystals formed during the process. In this paper, two spatially distributed models based on first-principles are presented to provide a description of the freezing dynamics and the related ice crystal formation. These multi-scale models are intended to help in the understanding of the phenomena and also in the design of targeted product microstructure. A system consisting of a sucrose solution at a range of concentrations (20-60% by weight) and cooling conditions has been chosen as case study in order to demonstrate the advantages of this modelling-based approach.
Details
| Original language | English |
|---|---|
| Pages (from-to) | 749-754 |
| Number of pages | 6 |
| Journal | IFAC-PapersOnLine |
| Volume | 28 |
| Issue number | 1 |
| Publication status | Published - 1 Feb 2015 |
| Event | 8th Vienna International Conference on Mathematical Modelling, MATHMOD 2015 - Vienna, Austria Duration: 18 Feb 2015 → 20 Feb 2015 |
Keywords
- Crystallization kinetics, Food structure design, Freezing, Mean crystal size, Modelling, Phase-change