Numerical calculation of three-dimensional heat conduction on freezing process of marine foodstuff.
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- MIKI Hidemasa
- Faculty of Fisheries, Kagoshima University
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- KIKUKAWA Hiroyuki
- Faculty of Fisheries, Kagoshima University
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- NISHIMOTO Jun-ichi
- Faculty of Fisheries, Kagoshima University
Bibliographic Information
- Other Title
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- 水産食品の凍結過程における3次元熱伝導の数値計算
- 水産食品の凍結過程における3次元熱伝導の数値計算〔英文〕
- スイサン ショクヒン ノ トウケツ カテイ ニ オケル 3ジゲン ネツ デンド
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Description
Finite element method (FEM) was applied to the analysis of three-dimensional heat conduction on freezing process of “ Kamaboko ”, which was used as a homogeneous model of marine foodstuff. In order to examine the accuracy of FEM, the numerical solution of FEM were compared with the analytical solutions by applying three-dimensional heat conduction equation. The numerical solutions were in good agreement with the analytical solutions when an adequate time step was chosen. When analyzing the freezing process of Kamaboko by the FEM, good apporoximations were obtained and the three-dimensional effect was rightly estimated. For the better agreement, a couple of following matters is found to be taken into account. Firstly, when freezing at-72°C, the freezing point of sample would be considered to be2°C lower than that of -18°C freezing. Secondly, heat transfer coefficient for still air freezing depends on the temperature difference between the medium and the material surface.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 48 (6), 775-779, 1982
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282681388068480
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- NII Article ID
- 130001546967
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 2454585
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed