MODELLING THERMAL CONDUCTIVITY OF FROZEN FOODS WITH TEMPERATURE DEPENDENT THERMAL CONDUCTIVITY OF SOLID COMPONENTS

摘要：

Thermal conductivity (λ) of frozen foods was modelled using meat composition data and temperature (T) dependent λ of solid components. The λ of non-ice/water components showed slight variation with T. Subsequently, the influence of λice = f(T) on the predicted λ of frozen foods was studied using a variety of models with continuous and dispersed phases. The predictive models were tested against experimental data of 13 frozen meat products in T range from -40 to -1℃ and compared with the λ data obtained for constant λice (2.21 W/m·K). Variable λice = f(T) noticeably improves the performance of models with constant λice, which were under-predicting experimental data, and worsens the models whose predictions originally followed closely to experimental data. The use of λice = f(T) was beneficial to models with the under-predictive performance, particularly below -5℃, while between -1 and -5℃ no noticeable changes were spotted.

作者: V.R.Tarnawski G.Bovesecchi P.Coppa W.H.Leong

作者单位: Division of Engineering, Saint Mary’s University, 923 Robbie St.,B3H 3C3, Halifax, Canada Department of Mechanical Engineering, University of Rome ‘Tor Vergata’, via del Politecnico 1 Rome, Department of Mechanical and Industrial Engineering, Ryerson University, 350 Victoria St.,M5B 2K3, T

会议类型: 国际会议

会议名称: The 22nd International Congress of Refrigeration(第22届国际制冷大会)

会议地点: 北京

会议语种:英文

在线出版日期: 2007-08-21（万方平台首次上网日期，不代表论文的发表时间）