Inverse problem methodology for thermal-physical properties estimation of frozen green beans

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 383-392

  Martins, R C ^a   Silva, C L M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Frozen green beans; Inverse problem; Thermo physical properties

Indexed keywords

COMPUTER SIMULATION; DIFFERENTIAL SCANNING CALORIMETRY; FINITE DIFFERENCE METHOD; FOOD PRESERVATION; INVERSE PROBLEMS; PHASE TRANSITIONS; SPECIFIC HEAT; THAWING; THERMAL CONDUCTIVITY; VECTORS;

FROZEN GREEN BEANS; THERMO-PHYSICAL PROPERTIES;

AGRICULTURAL PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 1242331416     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.08.008     Document Type: Article

References (25)

1. Bates D., Watts D. Non-linear regression analysis and it's applications. 1988;John Wiley & Sons, New York.
2. Box G., Hunter W., Hunter J. Statistics for experimenters. 1978;Wiley, New York.
3. Braess D. Finite elements. Theory, fast solvers, and applications in solid mechanics. 1997;Cambridge University Press, Cambridge.
4. Delgado A., Gallo A., De Piante D., Rubiolo A. Thermal conductivity of unfrozen and frozen strawberry and spinach. Journal of Food Engineering. 31:1997;137-146.
5. Ehart M., Odland D. Quality of frozen green vegetables blanched in four concentrations of ammonium bicarbonate. Journal of Food Science. 38:1973;954-958.
6. Henwood D., Bonet J. Finite elements, a gentle introduction. 1996;Macmillan Press, London.
7. Hermans, F. (1979). The Thermal Diffusivity of Foods. PhD Thesis, The University of Leuven, Netherlands.
8. Lind I. The measurement and prediction of thermal properties of food during freezing and thawing, a review with particular reference to meat and dough. Journal of Food Engineering. 13:1991;285-319.
9. Neter J., Kutner M., Nachtsheine C., Wasserman W. Applied linear statistical models. 4th ed. 1996;IRWIN, Chicago.
10. Ozisik M. Finite differences in heat transfer. 1994;CRC Press, London.
11. Pärt-Enander E., Sjöberg A., Melin B., Isacksson P. The MATLAB handbook. 1998;Addison-Wesley, Hallow, England.
12. Ramaswamy H.S., Tung M.A. Thermo-physical properties of apples in relation to freezing. Journal of Food Science. 46:1981;724-728.
13. Sá M., Figueiredo A., Correa A., Sereno A. Apparent heat capacities, initial melting points and heats of melting of frozen fruits measured by differential scanning colorimetry. Revista Española de Ciencia y Tecnologia de Alimentos. 34:1994;202-209.
14. Schwartzberg H.G. Effective heat capacities for freezing and thawing of food. Journal of Food Science. 41:1976;153.
15. Schwartzberg, H. G. (1981). Mathematical analysis of the freezing and thawing of foods, in Tutorial presented AIchE Summer Meeting, Detroit, Michigan.
16. Segerlind L. Applied finite element analysis. 2nd ed. 1984;Macmillan Press, New York.
17. Shafiur-Rahman M., Driscoll R. Density of fresh and frozen seafood. Journal of Food Science. 17:1993;121-140.
18. Shashkov M. Conservative finite-difference methods on general grids. 1996;CRC Press, London.
19. Sweat V. Experimental values of thermal conductivity of selected fruits and vegetables. Journal of Food Science. 39:1974;1080.
20. Veldhuizen, T. (1999). 'Blitz++ user's guide', URL http://oonumerics.org/blitz/BLITZ++.ps.
21. Voller V. An overview of numerical methods for solving phase change problems. Minkowycz W., Sparrow E. Advances in numerical heat transfer. vol. I:1997;341-380 Taylor & Francis, London.
22. Walters F., Morgan S., Parker L., Deming S. Sequential simplex optimisation. 1999;CRC Press, Boca Raton.
23. Wang D., Kolbe E. Thermal conductivity of surimi - measurement and modelling. Journal of Food Science. 55:1990;1217-1221.
24. Wang J., Hayakama K. Thermal conductivities of starch gels at high temperatures influenced by moisture. Journal of Food Science. 58:1993;884-887.
25. Weast R.C., Astle M.J. Handbook of chemistry and physics. 1981;CRC Press, Boca Raton.