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 language | English (US) |
|---|---|
| Pages (from-to) | 2744-2766 |
| Number of pages | 23 |
| Journal | Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences |
| Volume | 468 |
| Issue number | 2145 |
| DOIs | |
| State | Published - May 2 2012 |
| Externally published | Yes |
Bibliographical note
KAUST Repository Item: Exported on 2020-10-01Acknowledged KAUST grant number(s): KUK-C1-013-04
Acknowledgements: This work was carried out owing to the financial support of the Spanish 'Ministry of Science and Innovation' under projects MTM2008-04621 and MTM2011-22658; the research group MOMAT (ref. 910480) supported by 'Banco Santander' and 'Universidad Complutense de Madrid'; and the 'Comunidad de Madrid' and 'European Social Fund' through project S2009/PPQ-1551. This publication was also based on the work supported in part by award no. KUK-C1-013-04, made by King Abdullah University of Science and Technology (KAUST). Finally, we would like to thank Dr Pedro Sanz and Dr Laura Otero for providing us with experimental data.
This publication acknowledges KAUST support, but has no KAUST affiliated authors.