RT Journal Article
T1 Generalized enthalpy model of a high-pressure shift freezing process.
A1 Smith, Nadia A. S
A1 Peppin, Stephen S. L
A1 Ramos Del Olmo, Ángel Manuel
AB 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.
PB The Society
SN 1364-5021
YR 2012
FD 2012-09
LK https://hdl.handle.net/20.500.14352/42475
UL https://hdl.handle.net/20.500.14352/42475
LA eng
NO Ministerio de Ciencias e Inovación
NO MOMAT
NO Comunidad de Madrid
DS Docta Complutense
RD 17 abr 2025