抄録
A simplified numerical model has been developed for predicting freezing processes of food materials. The model was comprised of the heat transfer equation and the solidification model, assuming thermal equilibrium state during freezing process as well as the existence of three layers; unfrozen, frozen and moving boundary layer. In order to investigate the applicability of the model, one-dimensional freezing processes of 10% coffee solutions have been numerically simulated based, on the thermophysical properties of 1-55% coffee solutions determined with DSC-method and the theoretical model, such as the initial freezing temperatures, phase diagrams and effective thermal conductivity. Then, the results were in good agreement with experimental freezing curves.
