Author(s)

A.M. Tocci & R.H. Mascheroni

Abstract

Modelling and numerical simulation of the simultaneous heat and mass transfer during food freezing and storage A.M. Tocci & R.H. Mascheroni Centra de Investigation y Desarrollo en Criotecnologia de Alimentos - CIDCA, ABSTRACT A numerical model is developed for the prediction of simultaneous heat and mass transfer during food freezing and storage. The resulting system of coupled partial differential equations, with variable coefficients was solved by two explicit finite difference methods, one with constant mesh size and the other of equal volume elements. The prediction method was applied to the calculation of temperature and water concentration profiles, freezing time and weight loss of meat balls and hamburgers under industrial freezing conditions. INTRODUCTION Weight loss due to sublimation during the freezing and storage of foodstuffs is an important economic and quality factor. Water loss produces changes in food overall appearance, colour, texture and taste. Besides we

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