Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach
Author:
Affiliation:
1. School of Mathematical Sciences, University of Nottingham, England, UK
Publisher
Informa UK Limited
Subject
Condensed Matter Physics,Numerical Analysis
Link
https://www.tandfonline.com/doi/pdf/10.1080/10407782.2020.1793546
Reference34 articles.
1. A Review of Novel and Innovative Food Freezing Technologies
2. Emerging Refrigeration and Freezing Technologies for Food Preservation
3. Cryomechanical freezing. A model for the heat transfer process
4. Impingement jet freezing of biomaterials
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1. Applications of Orthogonal Polynomials in Simulations of Mass Transfer Diffusion Equation Arising in Food Engineering;Symmetry;2023-02-16
2. Progress of ice slurry in food industry: application, production, heat and mass transfer;International Journal of Food Science & Technology;2022-01-05
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