Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions-Reference-Cited by-同舟云学术

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Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions

Published:2022-01 Issue: Volume:75 Page:102898
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Stebel Michal,Smolka Jacek,Palacz Michal,Eikevik Trygve M.,Tolstorebrov Ignat

Funder

Narodowe Centrum Nauki

Silesian University of Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. ASHRAE handbook: Refrigeration : SI Edition;ASHRAE,2006

2. Glucose and mannitol diffusion in human dura mater;Bashkatov;Biophysical Journal,2003

3. Effective thermal conductivity prediction of foods using composition and temperature data;Carson;Journal of Food Engineering,2016

4. Heat transfer: A practical approach;Cengel,2015

5. Thermodynamic analysis of the freezing and thawing of foods: Enthalpy and apparent specific heat;Chen;Journal of Food Science,1985

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2. Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage;International Journal of Refrigeration;2024-09

3. Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure;Foods;2024-08-30

4. Computational heat transfer analysis of liquid food in a heat exchanger with varying stirrer settings in a nonclassical continuum framework;Numerical Heat Transfer, Part B: Fundamentals;2024-01-11

5. Energy and exergy analysis of conjugate 3D unsteady heat conduction with solidification of water by turbulent buoyancy-driven freezing of solid food in air;Thermal Science and Engineering Progress;2023-01

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