Modeling heat transfer during high-pressure freezing and thawing

被引：30

作者：

Denys, S ^{[1
]}

VanLoey, AM ^{[1
]}

Hendricks, ME ^{[1
]}

Tobback, PP ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN,FAC AGR & APPL BIOL SCI,DEPT FOOD & MICROBIAL TECHNOL,LAB FOOD TECHNOL,B-3001 HEVERLEE,BELGIUM

来源：

BIOTECHNOLOGY PROGRESS | 1997年 / 13卷 / 04期

关键词：

D O I：

10.1021/bp970022y

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An existing theoretical model for predicting product temperature profiles during freezing and thawing processes was extended for simulating high-pressure freezing and thawing processes. To take into account the influence of elevated pressure a simplifying approach is suggested, consisting of shifting the known thermophysical properties at atmospheric pressure on the temperature scale depending on the prevalent pressure. The applicability of the method to simulate high-pressure freezing and thawing profiles was tested for a food simulant (Tylose). Good agreement between experimental and predicted temperature profiles was observed for both high pressure freezing and thawing.

引用

页码：416 / 423

页数：8

共 24 条

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