Heat-mass transfer in layer of berries during freezing process

Blija, A.; Beitāne, Ilze; Aboltins, Aivars; Boca, Sigita

doi:10.22616/erdev2017.16.n142

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…Based on [37] work, a numerical method applicated to a coupled heat mass transfer model for freezing berry layers and showed that freezing temperature plays a role in predicting freezing time. Parameter such temperature highly depends on time and position [38].…”

Section: Heat and Mass Transfer Modelmentioning

confidence: 99%

Numerical methods and its application in freezing process

Rindang

Sutrisno

Darmawati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Numerical method is an efficient tool for simulating freezing process. Three types of numerical methods namely finite difference, finite element and finite volume analysis can be used for simulating freezing process in many fruit and vegetable products. To achieve a high quality of product, there are critical parameters that have corresponding effects to microstructure need to be consider in numerical modelling. However, the accuracy of the models can be improved by including several important parameters such as transport phenomena, ice formation and growth, mass and heat transfer coefficients, also properties of products, so that the assumptions used in developing the model can be justified. For further research, it is hoped that this review paper can provide new insights, so that a numerical model could describe not only heat and mass transfer phenomena but also the whole conditions in freezing process and all the critical parameters can be optimized.

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Section: Heat and Mass Transfer Modelmentioning

confidence: 99%

Numerical methods and its application in freezing process

Rindang

Sutrisno

Darmawati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…In addition, when a food is frozen, part of the water is transformed into ice, thus decreasing the food’s water activity [ 8 ]. This decrease influences the growth of many microorganisms, since they cannot develop in low water activity conditions [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Ways to Improve the Efficiency of Devices for Freezing of Small Products

et al. 2022

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It has been established that one of the main problems in the technology of the production of loose food products is the sticking of vegetables or fruits into one block. It has been proven that one of the steps to solve this problem is the use of berries, fruits, or vegetables during freezing in the form of a fluidized bed in air. However, a significant part of the energy is spent precisely when creating a fluidized bed with the help of fans. By improving the separation efficiency of small products in the freezing process, it would be possible to significantly reduce the energy costs of freezing worldwide. The purpose of this work was to determine ways to increase the efficiency of devices for freezing small products. The goal was achieved through the use of a modified method for studying energy costs, taking into account energy costs for fluidization and mechanical shaking. For comparison, two options for the efficient separation of small products during freezing were considered. Namely the separation of small products in the process of freezing with the help of fluidization, and with the help of mechanical shaking. Comparison of these variants showed that it was advisable to separate small products during freezing by mechanical shaking. It was established that their energy parameters, as well as fractional properties, are significantly different. The product temperature was determined for the case of a constant temperature of the cooling air and equipment elements. The results obtained confirmed the possibility of achieving significant energy savings of 1.5–3.5 times by using the mechanized device we proposed for freezing fruits and vegetables. The main result of this paper is the proposed method, or algorithm, for calculating energy costs for fluidization and mechanical shaking, which could be used in the design of devices for the freezing of small products; as well as the obtained data confirming the correspondence of the theoretical calculations to reality. The novelty of the research consists in presenting a model or algorithm for calculating the energy costs for fluidization and mechanical shaking. The importance of the results of the work lies in the possibility of using this technique to assess the energy effectiveness of devices for the freezing of small products.

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Heat-mass transfer in layer of berries during freezing process

Cited by 2 publications

References 6 publications

Numerical methods and its application in freezing process

Numerical methods and its application in freezing process

Ways to Improve the Efficiency of Devices for Freezing of Small Products

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