A model to design high-pressure processes towards an uniform temperature distribution

Department of Engineering, Instituto del Frío, CSIC, c/ José Antonio Novais, 10, 28040 Madrid, Spain; Department of Applied Mathematics, Facultad de Matemáticas, Universidad Complutense de Madrid, Ciudad Universitaria, s/n, 28040 Madrid, Spain
Journal of Food Engineering (Impact Factor: 2.58). 02/2007; DOI: 10.1016/j.jfoodeng.2006.01.020

ABSTRACT A mathematical model has been developed to describe the phenomena of heat and mass transfer taking place during the high-pressure treatment of foods. It has proved that convection currents in the pressure medium play an important role in the thermal evolution of the processed samples especially when the filling ratio in the pressure vessel is low.This model shows to be an extremely useful tool to design high-pressure processes seeking a uniform temperature distribution.

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