Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries

Autores
Santos, Maria Victoria; Vampa, Victoria Cristina; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Finite element algorithms implemented in numerical codes were developed by the authors for irregular 3D food systems, to simulate: (i) the chilling process considering domains of different thermo-physical properties, and (ii) the freezing operation using a combined enthalpy and Kirchhoff transformation. The specific heat of the food materials were measured using Differential Scanning Calorimetry and the heat transfer coefficients of the low temperature equipments were determined; this information was further used as inputs in the model. The numerical solutions, previously validated with analytical solutions, were compared to experimental time–temperature curves using different bakery products for chilling and freezing. A good agreement between measurements and model predictions were obtained in all cases. In the complex freezing process the application of the enthalpy–Kirchhoff formulation decreased the computational efforts improving the rate of convergence and the execution speed with respect to the commercial softwares. The codes were applied to determine the required time–temperature conditions for food chilling and freezing.
Fil: Santos, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Vampa, Victoria Cristina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BAKERY PRODUCTS
CHILLING
ENTHALPY
FINITE ELEMENT METHOD
FREEZING
IRREGULAR DOMAINS
KIRCHHOFF TRANSFORMATION
NUMERICAL SIMULATIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/135925
Acceder
id CONICETDig_4eba9bcd7a41862d9850bc5dad51e407
oai_identifier_str oai:ri.conicet.gov.ar:11336/135925
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometriesSantos, Maria VictoriaVampa, Victoria CristinaCalifano, Alicia NoemiZaritzky, Noemi ElisabetBAKERY PRODUCTSCHILLINGENTHALPYFINITE ELEMENT METHODFREEZINGIRREGULAR DOMAINSKIRCHHOFF TRANSFORMATIONNUMERICAL SIMULATIONShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Finite element algorithms implemented in numerical codes were developed by the authors for irregular 3D food systems, to simulate: (i) the chilling process considering domains of different thermo-physical properties, and (ii) the freezing operation using a combined enthalpy and Kirchhoff transformation. The specific heat of the food materials were measured using Differential Scanning Calorimetry and the heat transfer coefficients of the low temperature equipments were determined; this information was further used as inputs in the model. The numerical solutions, previously validated with analytical solutions, were compared to experimental time–temperature curves using different bakery products for chilling and freezing. A good agreement between measurements and model predictions were obtained in all cases. In the complex freezing process the application of the enthalpy–Kirchhoff formulation decreased the computational efforts improving the rate of convergence and the execution speed with respect to the commercial softwares. The codes were applied to determine the required time–temperature conditions for food chilling and freezing.Fil: Santos, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Vampa, Victoria Cristina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/135925Santos, Maria Victoria; Vampa, Victoria Cristina; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 32-420260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.024info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3ecpUxlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:23Zoai:ri.conicet.gov.ar:11336/135925instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:07:23.713CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
title Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
spellingShingle Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
Santos, Maria Victoria
BAKERY PRODUCTS
CHILLING
ENTHALPY
FINITE ELEMENT METHOD
FREEZING
IRREGULAR DOMAINS
KIRCHHOFF TRANSFORMATION
NUMERICAL SIMULATIONS
title_short Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
title_full Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
title_fullStr Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
title_full_unstemmed Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
title_sort Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
dc.creator.none.fl_str_mv Santos, Maria Victoria
Vampa, Victoria Cristina
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author Santos, Maria Victoria
author_facet Santos, Maria Victoria
Vampa, Victoria Cristina
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author_role author
author2 Vampa, Victoria Cristina
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author2_role author
author
author
dc.subject.none.fl_str_mv BAKERY PRODUCTS
CHILLING
ENTHALPY
FINITE ELEMENT METHOD
FREEZING
IRREGULAR DOMAINS
KIRCHHOFF TRANSFORMATION
NUMERICAL SIMULATIONS
topic BAKERY PRODUCTS
CHILLING
ENTHALPY
FINITE ELEMENT METHOD
FREEZING
IRREGULAR DOMAINS
KIRCHHOFF TRANSFORMATION
NUMERICAL SIMULATIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Finite element algorithms implemented in numerical codes were developed by the authors for irregular 3D food systems, to simulate: (i) the chilling process considering domains of different thermo-physical properties, and (ii) the freezing operation using a combined enthalpy and Kirchhoff transformation. The specific heat of the food materials were measured using Differential Scanning Calorimetry and the heat transfer coefficients of the low temperature equipments were determined; this information was further used as inputs in the model. The numerical solutions, previously validated with analytical solutions, were compared to experimental time–temperature curves using different bakery products for chilling and freezing. A good agreement between measurements and model predictions were obtained in all cases. In the complex freezing process the application of the enthalpy–Kirchhoff formulation decreased the computational efforts improving the rate of convergence and the execution speed with respect to the commercial softwares. The codes were applied to determine the required time–temperature conditions for food chilling and freezing.
Fil: Santos, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Vampa, Victoria Cristina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Finite element algorithms implemented in numerical codes were developed by the authors for irregular 3D food systems, to simulate: (i) the chilling process considering domains of different thermo-physical properties, and (ii) the freezing operation using a combined enthalpy and Kirchhoff transformation. The specific heat of the food materials were measured using Differential Scanning Calorimetry and the heat transfer coefficients of the low temperature equipments were determined; this information was further used as inputs in the model. The numerical solutions, previously validated with analytical solutions, were compared to experimental time–temperature curves using different bakery products for chilling and freezing. A good agreement between measurements and model predictions were obtained in all cases. In the complex freezing process the application of the enthalpy–Kirchhoff formulation decreased the computational efforts improving the rate of convergence and the execution speed with respect to the commercial softwares. The codes were applied to determine the required time–temperature conditions for food chilling and freezing.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/135925
Santos, Maria Victoria; Vampa, Victoria Cristina; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 32-42
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/135925
identifier_str_mv Santos, Maria Victoria; Vampa, Victoria Cristina; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 32-42
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.024
info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3ecpUxl
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613932760694784
score 13.070432

Publicaciones similares