Estimation of the Temperature Profile during Fruit and Vegetable Juices Freezing

Tanaka Fumihiko, Satoshi Murata

研究成果: ジャーナルへの寄稿記事

抄録

The quality of food is greatly influenced by freezing rate and temperature history during freezing process. We applied unsteady-state heat conduction theory for analyzing the fruit and vegetable juices freezing process and a cylindrical heat transfer model including phase change is developed to predict the freezing curve and changes in temperature profiles for fruit and vegetable juices, apple, orange and tomato, during freezing period. The collocation method was applied to solve the fundamental equation assuming that thermal properties of juices depended on temperature. Predicted temperature of juices was closely matched with observed data. Compared with the paper in Nippon Shokuhin Kagaku Kougaku Kaishi, 42 (12), 977 (1995) by Tanaka et at al. this model could express the both freezing and thawing process. It is expected that this result would be useful for frozen food freezing operations.

元の言語英語
ページ(範囲)629-633
ページ数5
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
43
発行部数5
DOI
出版物ステータス出版済み - 1 1 1996
外部発表Yes

Fingerprint

vegetable juices
fruit juices
temperature profiles
Freezing
freezing
Temperature
Hot Temperature
juices
Frozen Foods
Food Quality
frozen foods
temperature
thermal properties
Malus
Lycopersicon esculentum
phase transition
Fruit and Vegetable Juices
heat transfer
thawing
food quality

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Estimation of the Temperature Profile during Fruit and Vegetable Juices Freezing. / Fumihiko, Tanaka; Murata, Satoshi.

:: Nippon Shokuhin Kagaku Kogaku Kaishi, 巻 43, 番号 5, 01.01.1996, p. 629-633.

研究成果: ジャーナルへの寄稿記事

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