Akademik Veri Yönetim Sistemi
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.71, sa.4, ss.531-536, 1996 (SCI-Expanded)
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.