Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation
- Autores
- Santos, María Victoria; Lespinard, Alejandro Rafael
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients).
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Facultad de Ciencias Agrarias y Forestales - Materia
-
Ciencias Exactas
Simulation
Freezing
Heat transfer
Food processing - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/134814
Ver los metadatos del registro completo
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Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulationSantos, María VictoriaLespinard, Alejandro RafaelCiencias ExactasSimulationFreezingHeat transferFood processingThe shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients).Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de IngenieríaFacultad de Ciencias Agrarias y Forestales2011-06-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1671-1683http://sedici.unlp.edu.ar/handle/10915/134814enginfo:eu-repo/semantics/altIdentifier/issn/0947-7411info:eu-repo/semantics/altIdentifier/issn/1432-1181info:eu-repo/semantics/altIdentifier/issn/0042-9929info:eu-repo/semantics/altIdentifier/doi/10.1007/s00231-011-0831-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:12:46Zoai:sedici.unlp.edu.ar:10915/134814Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:12:46.688SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| title |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| spellingShingle |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation Santos, María Victoria Ciencias Exactas Simulation Freezing Heat transfer Food processing |
| title_short |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| title_full |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| title_fullStr |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| title_full_unstemmed |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| title_sort |
Numerical simulation of mushrooms during freezing using the FEM and an enthalpy : Kirchhoff formulation |
| dc.creator.none.fl_str_mv |
Santos, María Victoria Lespinard, Alejandro Rafael |
| author |
Santos, María Victoria |
| author_facet |
Santos, María Victoria Lespinard, Alejandro Rafael |
| author_role |
author |
| author2 |
Lespinard, Alejandro Rafael |
| author2_role |
author |
| dc.subject.none.fl_str_mv |
Ciencias Exactas Simulation Freezing Heat transfer Food processing |
| topic |
Ciencias Exactas Simulation Freezing Heat transfer Food processing |
| dc.description.none.fl_txt_mv |
The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients). Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería Facultad de Ciencias Agrarias y Forestales |
| description |
The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients). |
| publishDate |
2011 |
| dc.date.none.fl_str_mv |
2011-06-19 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://sedici.unlp.edu.ar/handle/10915/134814 |
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http://sedici.unlp.edu.ar/handle/10915/134814 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
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openAccess |
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http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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application/pdf 1671-1683 |
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