THERMO-MECHANICAL IMPACT DURING FREEZING: A MODELLING APPROACH
Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in term of impact on the quality of food. Recent investigations in the area of the thermomechanical aspects of freezing are mainly related to ground and concrete (e.g. sand, rocks, concrete constructions...). Very few works related to food are available.A 3D numerical model of a two-layer food with food analog Tylose(R) and chocolate is presented. An apparent specific heat formulation was used to model the heat transfer with phase change over a temperature range. The mechanics model considered viscoelasticity in Tylose(R); thermal strains were imposed due to the increase in volume from ice formation in Tylose(R) and the decrease in volume from freezing of the chocolate. Results show that complex evolution of stresses, that include compressive and tensile values, occur during freezing. Knowing the stresses, the possibilities of undesired cracking of a chocolate coating applied onto another material such as ice cream could be evaluated.
B.Tremeac A.Lebail M.Hayert
Laboratoire du Froid (E.A. 21), CNAM, 292 rue Saint Martin,Case 331 75141 Paris Cedex 03, France UMR GEPEA (UA CNRS 6144 – SPI), ENITIAA,BP 82225, 44322 Nantes cedex 03, France
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）