SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 23, Issue 2, 2015 >14-16
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Research on numerical simulation of temperature variation of steamed bread during quick-frozen
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    Abstract:

    A numerical simulation has been made for steamed bread's quick-frozen by Fluent software, the mathematical model was developed, and the experiment has been made, the simulative result matched well with the experiment date, the relative error of freezing time was 3.35%. This provided a reference for application of multi-temperature plane net belt quick-freezer in flour products industry.

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  • Online: May 19,2015
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