TY - JOUR
T1 - Effect of temperature abuse on frozen army rations. Part 1
T2 - Developing a heat transfer numerical model based on thermo-physical properties of food
AU - Karthikeyan, J. S.
AU - Desai, Kiran M.
AU - Salvi, Deepti
AU - Bruins, Rieks
AU - Karwe, Mukund V.
N1 - Funding Information:
Authors thank the United States Department of Defense , Combat Rations Network for Technology Implementation (CORANET III — STP 3009 ), for financially supporting this research.
Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/10/1
Y1 - 2015/10/1
N2 - Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1. °C and for the targeted food items the deviation ranged from 2. °C to 5. °C, depending on the food item.
AB - Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1. °C and for the targeted food items the deviation ranged from 2. °C to 5. °C, depending on the food item.
KW - Apparent heat capacity
KW - Differential scanning calorimeter
KW - Frozen food
KW - Numerical simulation
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U2 - 10.1016/j.foodres.2015.07.007
DO - 10.1016/j.foodres.2015.07.007
M3 - Article
AN - SCOPUS:84952979546
SN - 0963-9969
VL - 76
SP - 595
EP - 604
JO - Food Research International
JF - Food Research International
ER -