Modelling freezing processes of high concentrated systems

E. Lopez-Quiroga; R. Wang; O. Gouseti; P. J. Fryer; S. Bakalis

doi:10.1016/j.ifacol.2015.05.140

Modelling freezing processes of high concentrated systems

E. Lopez-Quiroga, R. Wang, O. Gouseti, P. J. Fryer, S. Bakalis

Chemical Engineering

Research output: Contribution to journal › Conference article › peer-review

3 Citations (Scopus)

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.

Original language	English
Pages (from-to)	749-754
Number of pages	6
Journal	IFAC-PapersOnLine
Volume	28
Issue number	1
DOIs	https://doi.org/10.1016/j.ifacol.2015.05.140
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

ASJC Scopus subject areas

Control and Systems Engineering

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10.1016/j.ifacol.2015.05.140

Cite this

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title = "Modelling freezing processes of high concentrated systems",

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.",

keywords = "Crystallization kinetics, Food structure design, Freezing, Mean crystal size, Modelling, Phase-change",

author = "E. Lopez-Quiroga and R. Wang and O. Gouseti and Fryer, {P. J.} and S. Bakalis",

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T1 - Modelling freezing processes of high concentrated systems

AU - Lopez-Quiroga, E.

AU - Wang, R.

AU - Gouseti, O.

AU - Fryer, P. J.

AU - Bakalis, S.

PY - 2015/2/1

Y1 - 2015/2/1

N2 - 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.

AB - 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.

KW - Crystallization kinetics

KW - Food structure design

KW - Freezing

KW - Mean crystal size

KW - Modelling

KW - Phase-change

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DO - 10.1016/j.ifacol.2015.05.140

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T2 - 8th Vienna International Conference on Mathematical Modelling, MATHMOD 2015

Y2 - 18 February 2015 through 20 February 2015

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Modelling freezing processes of high concentrated systems

Abstract

Keywords

ASJC Scopus subject areas

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