@article{oai:ir.kagoshima-u.ac.jp:00012764,
 author = {MIKI, Hidemasa and KIKUKAWA, Hiroyuki and NISHIMOTO, Jun-ichi},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {The three-dimensional finite element method was applied to the analysis of thawing processes
of "kamaboko", which was used as a homogeneous foodstuff. In order to check the program,
beforehand, comparisons of numerical solutions with existing analytical solutions were made for
heating of a finite cylinder without phase-change on various time steps. The numerical solutions were in good agreement with the analytical solutions when an adequate time step was chosen, and yielded good approximations for the experimental results in the frozen zone below the
melting point. However, for more agreement in the melted zone, the interpolation of heat
capacity and thermal conductivity at the narrow temperature range above and below the melting
point, in which the phase-change takes place abruptly, may be necessary. And for practical
applications, time step, grid size, boundary conditions and material variations have to be
more carefully estimated.},
 pages = {11--22},
 title = {An Application of Three-Dimensional Finite Element Method to Thawing Processes in Foodstuffs},
 volume = {29},
 year = {}
}