Food freezing with simultaneous surface dehydration: approximate prediction of freezing time

DOI10.1016/J.IJHEATMASSTRANSFER.2004.09.030zbMath1189.76692OpenAlexW2158474489MaRDI QIDQ978054

Laura A. Campañone, Rodolfo H. Mascheroni, Viviana O. Salvadori

Publication date: 24 June 2010

Published in: International Journal of Heat and Mass Transfer (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.ijheatmasstransfer.2004.09.030

Mathematics Subject Classification ID

Stefan problems, phase changes, etc. (80A22) Multiphase and multicomponent flows (76T99)

Related Items (3)

Estimation of moisture superficial diffusivity in porous materials ⋮ An analytical solution for the coupled heat and mass transfer during the freezing of high-water content materials ⋮ Effects of pore size distribution and pore-architecture assembly on drying characteristics of pore networks

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