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〕

概要

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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.
日本水産學會の論文