Heat and Mass Transfer in Partially Frozen Food MaterialB. Watzke, H. Deyber, and H. Limbach
Nestlé Research Centre, Lausanne, Switzerland
Research Centre, Lausanne, Switzerland
The freezing curve of the food material was extracted from Differential Scanning Calorimetry experiments. A heat conductive model was generated in COMSOL, including the thermo-physical characteristics and the phase transition behavior. The resulting temperature-time evolutions at different positions in space were in excellent agreement with our experimental data. Changing scale, the variation of micro-ice crystals size with time and temperature was approached.