Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food

被引：15

作者：

Karthikeyan, J. S. ^{[1
]}

Desai, Kiran M. ^{[1
]}

Salvi, Deepti ^{[1
]}

Bruins, Rieks ^{[2
]}

Karwe, Mukund V. ^{[1
]}

机构：

[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

[2] Rutgers Food Innovat Ctr North, Piscataway, NJ 08854 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2015年 / 76卷

关键词：

Numerical simulation; Frozen food; Differential scanning calorimeter; Apparent heat capacity; THERMOPHYSICAL PROPERTIES; CRYSTALLIZATION;

D O I：

10.1016/j.foodres.2015.07.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army brealcfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1 degrees C and for the targeted food items the deviation ranged from 2 degrees C to 5 degrees C, depending on the food item. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：595 / 604

页数：10