title: APL program for evaluation of heat processes for spherical foods.
abstract: The present program solves the heat transfer equations for spherical foods by a numerical procedure that uses the Crank-Nicolson method. The program is implemented for conditions with as few restrictions as possible to enhance versatility. The results agree with the analytical solutions for two particular cases of boundary conditions. The program also computes the thermal effect in the foodstuff from the temperature data obtained by the numerical program.
authors: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.
authors: A
authors: A
authors: Alvarruiz
authors: A
authors: A
authors: Gutierrez
authors: M
authors: M
authors: Rodrigo
mesh_terms: D000465:Algorithms; D005069:Evaluation Studies as Topic; D005511:Food Handling; D005583:Fourier Analysis; D006361:Heating; D012984:Software