The Mathematical Institute, University of Oxford, Eprints Archive

Generalized enthalpy model of a high pressure shift freezing process

Smith, N. A. S. and Peppin, S. S. L. and Ramos, A. M. (2011) Generalized enthalpy model of a high pressure shift freezing process. Royal Society . (Submitted)



High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition the significant heat transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier-Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature.

Item Type:Article
Subjects:D - G > General
Research Groups:Oxford Centre for Collaborative Applied Mathematics
ID Code:1429
Deposited By: Peter Hudston
Deposited On:15 Nov 2011 08:35
Last Modified:29 May 2015 19:07

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