Estimation of Temperature Dependent Thermal Properties of Food During Thawing by Inverse Heat Transfer Method

• Main Authors: Hsin-Hsien Fu, 傅馨��
• Other Authors: 李允中
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/11610537726268077228

碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 94 === Thermal properties of materials and surface convection coefficient during freezing or thawing process are the most important factors that influence process rate and qualities of frozen food. The aim of this study is to build mathematical model of thawing process of frozen fish by enthalpy method and use inverse heat transfer problem to estimate its thermal physical properties. In the study, the thawing curve of fish obtained by the explicit and the implicit finite difference methods were accomplished, and by the use of Lavenberg-Marquardt method and Conjugate gradient method the most fitting surface convection coefficient and enthalpy of frozen fish during process could obtain and both methods worked equally well.