Generalized enthalpy model of a high-pressure shift freezing process

N. A. S. Smith, S. S. L. Peppin, A. M. Ramos

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work, we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition, the significant heat-transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier-Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature. © 2012 The Royal Society.
Original languageEnglish (US)
Pages (from-to)2744-2766
Number of pages23
JournalProceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences
Volume468
Issue number2145
DOIs
StatePublished - May 2 2012
Externally publishedYes

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