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MARCH 2012 (published: 01.03.2012)
Home > Issue > Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
Voronenko B.A., Pelenko V.V., Polyakov S.V.
For process of maturing of a cream confectionery, packed into transport container, it is necessary to cool it in the refrigerating chamber. Duration of process of cooling depends from thermal and physical properties, the form, the sizes of a product and packing, and also on a way of a supply of energy. In this connection the mathematical model of joint carrying over of warmth and weight in a product and packing in the form of the analytical decision of the corresponding regional problem is developed, allowing to define temperature and moisture fields in a material and by that to influence cooling process.
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cream confectionery, cooling, packing, heat – and массоперенос, the analytical decision
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