Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach
In the present contribution high pressure phase change of food in a 3.4 ml highpressure chamber is investigated by means of numerical simulation and experimental techniques. The researches of freezing and thawing in samples of potato, pork and cod at atmospheric pressure and two high pressure levels up to 200 MPa are carried out. In order to enable numerical simulations at high pressures the comparison with experimental results and determination of thermophysical properties of food were necessary. The numerical model is based on the enthalpy method. Additionally, a dimensional analysis of phase transition is carried out. The results indicate a strong influence of high pressure on the kinetics of phase transition. Thermophysical properties of foodn at high pressure are determined and discussed.
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