Papers by Mihaela-Gabriela Chirila
Journal of Mechanics Engineering and Automation, 2020
In the first part of the research, it was shown that the main factors that are responsible for th... more In the first part of the research, it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method, are the size and the shape of the product that is exposed to the freezing by fluidization process, the heat transfer coefficients, the temperature, and the speed of the fluidization agent. All these factors are responsible for the size and the distribution of the ice crystals that are formed during the freezing process. The qualitative characteristic that is modified after the freezing by fluidization process is the structural-textural stiffness.
Journal of mechanics engineering and automation, Aug 28, 2020
In the first part of the research, it was shown that the main factors that are responsible for th... more In the first part of the research, it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method, are the size and the shape of the product that is exposed to the freezing by fluidization process, the heat transfer coefficients, the temperature, and the speed of the fluidization agent. All these factors are responsible for the size and the distribution of the ice crystals that are formed during the freezing process. The qualitative characteristic that is modified after the freezing by fluidization process is the structural-textural stiffness.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
The quality of the granular products frozen by fluidization depends on the structure of ice cryst... more The quality of the granular products frozen by fluidization depends on the structure of ice crystals. These are formed during the nucleation process. One of the factors which influence the nucleation process is Froude’s criterion.
During the freezing process by fluidization the heat and mass transfer varies, the different part... more During the freezing process by fluidization the heat and mass transfer varies, the different parts of the product being in various stages of cooling. The freezing speed influences the heat and mass transfer, and the mechanism of forming the ice crystals respectively and, in the end, the quality of the frozen product destined to consumption.
The study of the microstructure of frozen vegetables may by very useful to predict and control th... more The study of the microstructure of frozen vegetables may by very useful to predict and control their behaviour during thawing. In general, plant tissue may be considered as a deformable porous medium, described as an array of cells and pores that might eventually be represented by a tessellation of irregular polygons, known as Voronoi diagram. The main objective of this work was to assess whether Voronoi diagrams were able to simulate the structure of raw and frozen carrots. The application of Voronoi diagrams to simulate structura change of plant tissue during freezing will be further explored
Magma: Magnetic Resonance Materials in Physics, Biology, and Medicine, 1998
Food and Environment Safety Journal, Feb 11, 2017
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Papers by Mihaela-Gabriela Chirila