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Modeling heat and mass transfer during vacuum freezing of puree droplet / C. Cogné in International journal of refrigeration, Vol. 36 N° 4 (Juin 2013) 

Public ISBD [article]  in International journal of refrigeration > Vol. 36 N° 4 (Juin 2013) . - pp. 1319–1326 Titre : Modeling heat and mass transfer during vacuum freezing of puree droplet Titre original : Modélisation du transfert de chaleur et de masse lors de la congélation sous vide d'une gouttelette de purée Type de document : texte imprimé Auteurs : C. Cogné, Auteur ; P.U. Nguyen, Auteur ; J.L. Lanoisellé, Auteur Année de publication : 2013 Article en page(s) : pp. 1319–1326 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Freezing;  Vacuum;  Modeling;  Heat  transfer;  Mass  transfer;  Puree Résumé : A numerical simulation using COMSOL®, a commercial software, has been developed to model heat and mass transfer during vacuum freezing by evaporation of a single puree droplet. The simulations predict local water content, temperature and mass losses during the process. This theoretical model, based on the numerical resolution of heat and mass diffusion equations, includes both the process conditions and the thermophysical properties of the puree. Experimental temperature profiles and dry matter content measurements were used to validate the model and assess its accuracy. From the model, it has been shown that the main parameters that governed the transfer are the droplet diameter, the ambient pressure and the initial temperature. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700713000261 [article] Modeling heat and mass transfer during vacuum freezing of puree droplet = Modélisation du transfert de chaleur et de masse lors de la congélation sous vide d'une gouttelette de purée [texte imprimé] / C. Cogné, Auteur ; P.U. Nguyen, Auteur ; J.L. Lanoisellé, Auteur . - 2013 . - pp. 1319–1326. Refrigeration Langues : Anglais (eng) in International journal of refrigeration > Vol. 36 N° 4 (Juin 2013) . - pp. 1319–1326 Mots-clés : Freezing;  Vacuum;  Modeling;  Heat  transfer;  Mass  transfer;  Puree Résumé : A numerical simulation using COMSOL®, a commercial software, has been developed to model heat and mass transfer during vacuum freezing by evaporation of a single puree droplet. The simulations predict local water content, temperature and mass losses during the process. This theoretical model, based on the numerical resolution of heat and mass diffusion equations, includes both the process conditions and the thermophysical properties of the puree. Experimental temperature profiles and dry matter content measurements were used to validate the model and assess its accuracy. From the model, it has been shown that the main parameters that governed the transfer are the droplet diameter, the ambient pressure and the initial temperature. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700713000261