Recursos
White Papers e
Publicações
- Gerenciamento Térmico em Contruções
- Avanços em Hardware e Software de Simulação
- Modelagem de Bateria Li-Ion
Trabalhos Apresentados em Conferências
- Apresentação de Usuários 2017
- Apresentação de Usuários 2016
- Apresentação de Usuários 2015
- Apresentação de Usuários 2014
- Apresentação de Usuários 2013
Leitura Adicional
Heat and Mass Transfer in Partially Frozen Food Material
B. Watzke[1], H. Deyber[1], and H. Limbach[2][1]Nestlé Research Centre, Lausanne, Switzerland
[2]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.
