Experimental analysis and modeling of ultrasound assisted freezing of potato spheres

Ultrasonics Sonochemistry

Volumn 26, Issue , 2015, Pages 321-331

  Kiani, Hossein ^a   Zhang, Zhihang ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

CFD; Finite Volume Method; OpenFOAM ; Phase change; Potato; Ultrasound assisted freezing

Indexed keywords

COMPUTATIONAL FLUID DYNAMICS; ETHYLENE; ETHYLENE GLYCOL; FINITE VOLUME METHOD; FREEZING; HEAT TRANSFER; IRRADIATION; NUMERICAL METHODS; NUMERICAL MODELS; THERMAL PROCESSING (FOODS); ULTRASONIC APPLICATIONS;

ACCURATE PREDICTION; ANALYTICAL APPROACH; ANALYTICAL CALCULATION; EXPERIMENTAL ANALYSIS; OPENFOAM; PHASE CHANGE; POTATO; ULTRASOUND IRRADIATION;

PHASE TRANSITIONS;

WATER;

CHEMISTRY; FOOD HANDLING; FREEZING; HEAT; POTATO; THEORETICAL MODEL; TIME; ULTRASOUND;

FOOD HANDLING; FREEZING; HOT TEMPERATURE; MODELS, THEORETICAL; SOLANUM TUBEROSUM; TIME FACTORS; ULTRASONIC WAVES; WATER;

EID: 84939990787     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.02.015     Document Type: Article

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