The interface position and centre concentration during freezing of carrot juice in cylindrical containers

1996-08-01
Mahmutoglu, T
Esin, A
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Finite difference modelling, incorporating a variable space network approximation, was used to study the freezing of carrot juice in cylindrical containers. Ambient temperatures ranged from -6.5 to -14.2 degrees C. The problem was formulated as a moving boundary to find the position of the hypothetical solid-liquid interface and the concentration at the centre. Experimental results obtained for the freezing of carrot juice were satisfactorily represented by the variable space network approximation technique, except for failure at the central positions. This failure was believed to be due to some simplifying assumptions such as constant thermophysical properties and a sharp interface, as well as possible experimental errors.
Biotechnology, Agronomy and Crop Science, Food Science, Nutrition and Dietetics
https://hdl.handle.net/11511/65211
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Department of Food Engineering, Article

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Citation Formats
T. Mahmutoglu and A. Esin, “The interface position and centre concentration during freezing of carrot juice in cylindrical containers,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 531–536, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65211.
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