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.
