Abstract
A generalized mathematical model was developed to simulate food refrigeration in air. The model takes into account surface water evaporation. It allows food physical properties to be considered as functions of temperature and/or composition, while providing means for including internal heat generation, composite materials (for instance, flesh and skin) and time-varying external temperature and humidity. Wetted surfaces and packaging can also be accounted for by the model, which can be used for spheres, infinite or finite cylinders, slabs. The numerical method was developed using the Crank-Nicolson scheme, and compared with exact analytical solutions as well as with experimental data on the refrigeration of various foods.
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