Use of a computer program for parameter sensitivity studies during thawing of foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F02%3A00000089" target="_blank" >RIV/00027022:_____/02:00000089 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Use of a computer program for parameter sensitivity studies during thawing of foods
Original language description
Thawing is one of the important processes of the food industry. Its speed and conditions can influence the quality and initial concentration of the microbial population in raw materials used for further processing. Experimental prediction of the optimumconditions of the thawing process is very time consuming and expensive. Therefore a mathem,atical model of the process can help in the design of efficient thawing apparatus and process conditions. It compares experimental data of different thawing procedures with numerically calculated predictions using the software package food product modeller (FPM). The modell calculations agree very well with experimental data on three different thawing process arrangements with resonable accuracy. The verified mathematical model for convective thawing was selected for sensitivity analysis of the process parameters. The time of thawing was calculated as a function of different parameters fot three different points in the thawed food piece. nt parame
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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