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Generalized enthalpy model of a high pressure shift freezing process

Abstract:

High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition the s...

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N. A. S. Smith More by this author
S. S. L. Peppin More by this author
A. M. Ramos More by this author
Publication date:
2011
URN:
uuid:9f98956c-0e74-4ccc-8457-4cce1d252a35
Local pid:
oai:eprints.maths.ox.ac.uk:1429

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