A5039874628- Refrigeration and Air Conditioning Technologies
- Freezing and Crystallization Processes
- Food Waste Reduction and Sustainability
- Food Supply Chain Traceability
- Thermodynamic and Exergetic Analyses of Power and Cooling Systems
- Heat Transfer and Optimization
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Culinary Culture and Tourism
- Food Drying and Modeling
- Adsorption and Cooling Systems
- Solar Thermal and Photovoltaic Systems
- Advanced Numerical Methods in Computational Mathematics
- Building Energy and Comfort Optimization
- Microbial Inactivation Methods
- Contact Mechanics and Variational Inequalities
- Energy Efficiency and Management
- Food Safety and Hygiene
- Food Industry and Aquatic Biology
- Microencapsulation and Drying Processes
- Engineering Education and Technology
- Ranque-Hilsch vortex tube
- Heat Transfer and Mathematical Modeling
- Spacecraft and Cryogenic Technologies
- Advanced Manufacturing and Logistics Optimization
Technical University of Sofia
2015-2024
Sofia University "St. Kliment Ohridski"
2021
National Taiwan University
2015
University of Illinois Urbana-Champaign
2013
Georgi Nadjakov Institute of Solid State Physics
1994
Bulgarian Academy of Sciences
1994
Institut de Physique
1992
An improved finite element enthalpy method was developed and implemented for solving nonlinear phase changeheat transfer problems such as freezing or thawing of foods with arbitrary 3D geometries. By simultaneously applying theenthalpy Kirchhoff transforms, all nonlinearities caused by the temperaturedependent thermophysical properties wereincorporated in a functional relationship between volumetric specific function. Such problemreformulation results much more convenient solution procedure...
An emerging mode of refrigerated preservation has recently been advertised as an allegedly game-changing means to improve the overall sustainability global frozen food industry. Isochoric low-temperature pressure-aided supercooling (named 'isochoric freezing') creates exciting expectations, associated with reduced or eliminated ice crystallisation and resulting finer structure, along savings cold energy for phase change. A simplified technology assessment carried out by comparing this...
This contribution elaborates on a futuristic hybrid concept for the multifunctional employment of liquid air energy storage (LAES) system combined heat, cold and power production (tri-generation) in food factory, thereby providing substantial part demand various unit operations enhancing round-trip efficiency (RTE) LAES. A processing line frozen French fries, with relatively high heating refrigeration demands, is used as case study. The total useful output per charge/discharge cycle 61,677...
The present article responds to the food engineering community’s growing interest in an emerging and lauded approach preservation, popularised by its developers as ‘isochoric freezing’. A strong campaign scientific literature mass media has recently promoted this technique a universal replacement for traditional freezing frozen supply chain highlighting number of alleged advantages Some these claims therefore require more neutral critical assessment against background today’s state art...