Stresses and cracking in freezing spherical foods: A numerical model

Journal of Food Engineering

Volumn 71, Issue 4, 2005, Pages 408-418

  Pham, Q Tuan ^a   Le Bail, Alain ^b   Hayert, Muriel ^b   Tremeac, Brice ^b  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b Universite de Nantes   (France)

Author keywords

Cracking; Cryogenic freezing; Freezing; Thermal expansion; Thermal stress

Indexed keywords

CRACK INITIATION; CRACKING (CHEMICAL); CRYOGENICS; FREEZING; MATHEMATICAL MODELS; PHASE TRANSITIONS; SHRINKAGE; TENSILE STRENGTH; THERMAL EXPANSION; THERMAL STRESS;

CRACKING PATTERNS; CRYOGENIC FREEZING; NUMERICAL MODELS; SPHERICAL FOODS;

FOOD PRODUCTS;

EID: 21744462817     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.001     Document Type: Article

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