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© Oxford University Press

APL program for evaluation of heat processes for spherical foods

A. Alvarruiz , A. Gutierrez and M. Rodrigo

Instituto de Agroqufmica y Tecnologia de Alimentos (CSIC) C/Jaime Roig. 11-46010 Valencia, Spain

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.

Received on November 26, 1991; accepted on May 1, 1992

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