Generalized enthalpy model of a high-pressure shift freezing process.

Thumbnail Image
Full text at PDC
Publication Date
Advisors (or tutors)
Journal Title
Journal ISSN
Volume Title
The Society
Google Scholar
Research Projects
Organizational Units
Journal Issue
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.
Alizadeh, E., Chapleau, N., de-Lamballerie, M. & Le-Bail,A. 2009 Impact of freezing process on salt diffusivity of seafood: application to salmon (salmo salar) using conventional and pressure shift freezing. Food Bioprocess. Technol. 2, 257–262. (doi:10.1007/s11947-008-0157-8) Aris, R. 1989 Vectors, tensors, and the basic equations of fluid mechanics. New York, NY: Dover Publications. Bird, R. B., Stewart, W. E. & Lightfoot, E. N. 1960 Transport phenomena. New York, NY: Wiley. Bridgman, P. W. 1912 Water, in the liquid and five solid forms, under pressure. Proc. Am. Acad.Arts Sci. XLVIII. 13, 439–558. (doi:10.2307/20022754) Crank, J. 1987 Free and moving boundary problems. New York, NY: Oxford Science Publications. Denys, S., Van Loey, A. M., Hendrickx, M. E. & Tobback, P. 1997 Modelling heat transfer during high-pressure freezing and thawing. Biotechnol. Prog. 13, 416–423.(doi:10.1021/bp970022y) Elliott, J. R. & Lira, C. T. 2005 Introductory chemical engineering thermodynamics. Prentice-Hall International Series in the Physical and Chemical Engineering Sciences. Englewood Cliffs, NJ:Prentice-Hall. Fernández, P. P., Otero, L., Guignon, B. & Sanz, P.D. 2006 High-pressure shift freezing versus high-pressure assisted freezing: effects on the microstructure of a food model.Food Hydrocoll.20, 510–522.(doi:10.1016/j.foodhyd.2005.04.004) Fernández, P. P., Otero, L., Martino, M. M., Molina-García, A. D. & Sanz, P. D. 2008 Highpressure shift freezing: recrystallization during storage. Eur. Food Res. Technol. 227, 1367–1377.(doi:10.1007/s00217-008-0853-7) Guignon, B., Ramos, Á. M., Infante, J. A., Díaz, J. M. & Sanz, P. D. 2006 Determining thermal parameters in the cooling of a small-scale high-pressure freezing vessel. Int. J. Refrig. 29, 1152–1159.(doi:10.1016/j.ijrefrig.2006.01.007) Guignon, B., Aparicio, C. & Sanz, P. D. 2010 Volumetric properties of pressure-transmitting fluids up to 350MPa: water, ethanol, ehtylene gylcol, propylene glycol, castor oil, silicon oil, and some of their binary mixture. J. Chem. Eng. Data 55, 3017–3023. (doi:10.1021/je9010568) Infante, J. A., Ivorra, B., Ramos, Á. M. & Rey, J. M. 2009 On the modelling and simulation of high pressure processes and inactivation of enzymes in food engineering. Math. Models Methods Appl. Sci. 19, 2203–2229.(doi:10.1142/S0218202509004091) Knoerzer, K., Juliano, P., Gladman, S., Verteeg, C. &Fryer, P. 2007 A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process.A.I.Ch.E. J. 53, 2996–3010.(doi:10.1002/aic.11301) Kowalczyk, W. & Delgado, A. 2007 Dimensional analysis of thermo-fluid-dynamics of high hydrostatic pressure processes with phase transition. Int. J. Heat Mass Transf. 50, 3007–3018.(doi:10.1016/j.ijheatmasstransfer.2006.12.004) Kowalczyk, W., Hartmann, Chr. & Delgado, A. 2004 Modelling and numerical simulation of convection driven high pressure induced phase changes. Int. J. Heat Mass Transf. 47, 1079–1089.(doi:10.1016/j.ijheatmasstransfer.2003.07.030) Norton, T., Delgado, A., Hogan, E., Grace, P. & Sun,Da-Wen. 2009 Simulation of high pressure freezing processes by enthalpy method. J. Food Eng. 91, 260–268.(10.1016/j.jfoodeng.2008.08.031) Otero, L. & Sanz, P. D. 2000 High-pressure shift freezing. I. Amount of ice instantaneously formed in the process. Biotechnol. Prog. 16, 1030–1036. (doi:10.1021/bp000122v) Otero, L. & Sanz, P. D. 2003 Modelling heat transfer in high pressure food processing: a review.Innov. Food Sci. Emerg. Technol. 4, 121–134. (doi:10.1016/S1466-8564(03)00005-5) Otero, L. & Sanz, P. D. 2006 High-pressure-shift freezing: main factors implied in the phase transition time. J. Food Eng. 72, 354–363. (doi:10.1016/j.jfoodeng.2004.12.015) Otero, L., Martino, M., Zaritzky, N., Solas, M. & Sanz, P. D. 2000 Preservation of microstructure in peach and mango during high-pressure-shift freezing. J. Food Sci. 65, 466–470.(doi:10.1111/j.1365-2621.2000.tb16029.x) Otero, L., Ramos, Á. M., de Elvira, C. & Sanz, P. D. 2007 A model to design high pressure processes towards a uniform temperature distribution. J. Food Eng. 78, 1463–1470.(doi:10.1016/j.jfoodeng.2006.01.020) Rahman, M. S., Al-Saidi, G., Guizani, N. & Abdullah, A. 2010 Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochim. Acta 509, 111–119.(doi:10.1016/j.tca.2010.06.011) Sanz, P. D. & Otero, L. 2000 High-pressure shift feezing. II. Modeling of freezing times for a finite cylindrical model. Biotechnol. Prog. 16, 1037–1043.(doi:10.1021/bp0001213) Schlüter, O., Urrutia Benet, G., Heinz, V. & Knorr, D. 2004 Metastable states of water and ice during pressure-supported freezing of potato tissue. Biotechnol. Prog. 20, 799–810. (doi:10.1021/bp0340279) Schwartzberg, H. R. 1976 Effective heat capacities for the freezing and thawing of food. J. Food Sci. 41, 152–156. (doi:10.1111/j.1365-2621.1976.tb01123.x) Urrutia Benet, G., Schlüter, O. & Knorr, D. 2004 High pressure low temperature processing. Suggested definitions and terminology. Innov. Food Sci. Emerg. Technol. 5, 413–427.(doi:10.1016/j.ifset.2004.06.001) Voller, V. R., Swaminathan, C. R. & Thomas, B. G. 1990 Fixed grid techniques for phase change problems: a review. Int. J. Numer. Methods Eng. 30, 875–898.(doi:10.1002/nme.1620300419)