A NUMERICAL ANALYSIS OF INTERNAL STRESS IN FOOD UNDERGOING QUICK FREEZING
A developed heat transfer model was coupled with the virtual work principle applicable to a large biological body undergoing quick-freezing for an internal stress analysis. Non-constant physical and thermal properties were also incorporated in the model. On the assumption of the freezing of tuna and bonito, the shape of the sample was made spheroid. Governing equations and boundary conditions were solved numerically using Galerkins finite element method. Comparison between predicted and actual results of freezing tuna by –45℃ CaCl2 brine spray method provides a satisfactory agreement for checking the mathematical model. According to the distribution of principal stresses, the following points were considered: the peripheral part of the sample freezes, and a frozen layer is formed; the stress arises on this frozen layer since the expansion due to the internal freezing is suppressed; this stress seems to generate gape and heave. By using this simulation procedure, it is possible to determine an operating condition with little gape and heave.
Hui Yang Mika Fukuoka Noboru Sakai
Department of Food Science and Technology, Tokyo University of Marine Science and Technology 4-5-7 Kohnan, Minato-ku, Tokyo, 108-8477, Japan
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）