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Rozprawy doktorskie na temat „Frozen food”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.

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盧焯婷 and Cheuk-ting Lo. "The influence of hydrocolloids on frozen food stability." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31226401.

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Lo, Cheuk-ting. "The influence of hydrocolloids on frozen food stability /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23621461.

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Smith, Rebecca Alice. "The identification of traits influencing frozen food properties." Thesis, University of Nottingham, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716369.

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Sustainability and health within food manufacture is high on the agenda of many food companies, without compromising the quality or nutritional value of the products. The use of fruit and vegetables as a source of raw materials to replace in whole or in part some of the current 'white powder' ingredients within food products is one of the ways this can be achieved. The aim of this work was to investigate the relationship between fruit cell wall structure and functionality in frozen food products such as ice cream either as a structuring agent in puree form or as whole fruit pieces. The two sta

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Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references.<br>In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in partic

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6

Ahlepil, Erik, and Joel Björck. "Evaluating Distribution Structures for Overseas Export of Frozen Food." Thesis, Linköpings universitet, Logistik- och kvalitetsutveckling, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129208.

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The meat producers of the western world needs to develop their export organizations and to streamline their physical distribution in order to take new market shares on the fast growing overseas markets. HKScan is one of those meat producing companies, the group has businesses in Finland, Sweden, Denmark and the Baltic countries. A part of their sales goes frozen on overseas export by container sea freight. Lately the logistics management of HKScan has been interested in investigating the effects of centralizing the physical distribution for the overseas export from Sweden and Denmark. This lea

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7

Kataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.

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Master of Science<br>Food Science Institute -- Animal Science & Industry<br>Daniel Y.C. Fung<br>In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support the growth of L. monocytogenes may contain up to 100 CFU/g of this pathogen. Frozen foods such as ice cream fall in that category since they are consumed in the frozen state. However, other frozen foods, such as vegetables and seafood that are thawed and served at salad and food bars, may support the growth of Listeria and would not be al

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Jayaweera, Vinodini. "The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306183.

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9

Saad, Zoubeir. "Simulation of temperature history and estimation of thermal properties of food materials during freezing." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-02132009-170810/.

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Galinson, Stephanie A. "From Frozen Turkeys to Legislative Wins: How Food Banks Put Advocacy on The Menu." Scholarly Commons, 2018. https://scholarlycommons.pacific.edu/uop_etds/3118.

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U.S. food banks emerged thirty years ago as part of a temporary, charitable food assistance safety net to address government welfare shortfalls. Over time their size and scope expanded significantly alongside growing food insecurity. As government entitlement programs continue to erode, the ensuing institutionalization of food banks secured their future. Yet scholars such as sociologist Janet Poppendieck argued over twenty years ago that these charitable programs inadvertently prevent the government from reassuming responsibility by providing the public the illusion of a solution despite th

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11

Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.<br>Distilled water and fr

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12

MacDonald, Kinsey Elizabeth. "Analysis of Frozen Desserts Using Low-Temperature Scanning Electron Microscopy (LT-SEM)." Thesis, Clemson University, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=10982077.

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<p> Commercial vanilla ice cream and other frozen desserts from the United States were analyzed for ice crystal length using low-temperature scanning electron microscopy (LT-SEM). Average ice crystal length was determined using multiple micrographs of each sample/product. Out of the products tested, 11 out of 15 samples had an average ice crystal length above the consumer sensory threshold limit of 55 µm. Products containing stabilizers tended to have smaller average ice crystal lengths than products without stabilizers. With a few exceptions, lower fat products tended to have larger ice

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13

Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.

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Mylona, Zoi. "Experimental and computational study to improve energy efficiency of frozen food retail stores." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/15659.

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Trends such as online shopping, fast pace of lifestyle and wellness issues are key drivers for consumers' preferences of shopping activities and product selection. There is evidence that food retail has shifted towards smaller in size stores and ready meals or food products which require less time for cooking. In fact, the frozen food market has increased recently and is projected to rise by 27% by 2020. This study focuses on energy efficiency of small size frozen food supermarkets. The investigation started with in-situ monitoring of energy use and environmental conditions in two frozen food

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15

Hsu, Chuan-liang. "Influence of cooling rate on glass transition temperature and starch retrogradation during low temperature storage /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924889.

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Chen, Wei. "Analysis of mass transport properties of plant cells by confocal microscopy and imaging techniques /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953850.

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17

Österberg, Viktor. "Transportation demands : of chilled and frozen groceries." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-72940.

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Today focus on the environemnt is bigger than ever before. UN writes in their climate agenda that they by 2030want to cut the food waste per capita in half. There are strict regulations today regarding how food needs to betransported and stored, but as soon as the consument takes, for example, milk from the frigde at a store there areonly a few guidelines about how the product should be stored. If a chilled or frozen product is not kept insidethe range of the given temperature, a microbilogical growth will begin. This leads to that the food goes bad or,in worst case, that the consumer gets poi

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18

Frelka, John Charles. "Changes in Protein-Water Dynamics Impact the Quality of Chicken Meat Post Freezing." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1489586704966484.

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19

Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

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20

Zhou, Qinfan. "Influence of the Freezing Process on Quality Retention of Frozen Tomato Slices." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1469148143.

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21

Hamid, Nazimah Sheikh Abdul. "Relationships between aroma quality in juices from two frozen Scottish raspberries and thermal and enzymatic treatment in processing." Thesis, University of Strathclyde, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287515.

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22

Ting, Wei-tsyi. "Studies on the death, injury, repair of injury, and the detection of Salmonella subjected to freezing and thawing /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487267546984344.

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23

Le, Delliou Benjamin. "Design of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) based films for flexible food packaging in contact with fatty food and under frozen conditions." Electronic Thesis or Diss., université Paris-Saclay, 2021. http://www.theses.fr/2021UPASB033.

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L'objectif principal de cette thèse est de concevoir un matériau d'emballage biosourcé et biodégradable adapté au conditionnement de frites surgelées en utilisant les sous-produits de leur fabrication. Deux stratégies ont été étudiées. La première stratégie consistait à fabriquer des mélanges de polymères à base de poly(3-hydroxybutyrate-co-3-hydroxyvalérate) (PHBV), qui peuvent être obtenus par fermentation de sous-produits. Les mélanges PHBV-poly(butylène succinate -co-adipate) (PBSA) ont été conçus dans le but d'améliorer sa mise en oeuvre ainsi que d'augmenter la ductilité du PHBV. Les deu

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24

Du, Plessis Francois. "The development of a balanced scorecard for strategic planning in a frozen vegetable processing plant." Thesis, Port Elizabeth Technikon, 2001. http://hdl.handle.net/10948/52.

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This research investigated the development of a balanced scorecard for a frozen vegetable processing plant. The balanced scorecard can be utilised as a strategic management and performance measurement system. First, an overview of the balanced scorecard concept was presented. Its four perspectives, namely financial, customer, internal business process, and learning and growth were explained. Thereafter, the process of developing a balanced scorecard was outlined and the translation of a firm’s vision into measurable objectives and targets was discussed. Finally, the literature study evaluated

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25

Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.

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Hussain, Faris A. Karim. "Evaluating frozen beef and meat packaging material exposed to low levels of ammonia gas." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1646.

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Xiaowei, Chen, and Wen Wen. "Heterogeneous Features of the Frozen Food Market in China : A Case Study of Heinz Guided by Integrated Marketing Philosophy." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-196607.

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Guided by integrated marketing theory, the foundation of integrated marketing is the understanding of market and customers. The first step is the utilization of marketing tools. This study analyzed the sales data from 2009 to 2011 and focused on the salience of four main marketing tools used by Heinz. Primary information and data come from inside of the company. Our analysis has shown Heinz’s profit structure, regional characteristics of the Chinese market, and the effectiveness of promotional activities. The main finding of this study is that regional factors significantly influence the compa

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28

Wampler, Brendan. "Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423.

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29

Seyhun, Nadide. "Modeling Of Tempering Of Frozen Potato Puree By Microwave, Infrared Assisted Microwave And Ohmic Heating Methods." Phd thesis, METU, 2008. http://etd.lib.metu.edu.tr/upload/12609666/index.pdf.

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The main purpose of this thesis is to develop a model that can predict the temperature profile inside a frozen food sample during microwave tempering and infrared assisted microwave tempering processes. Another goal of the study is to compare the tempering time of frozen foods by using microwave, infrared assisted microwave, and ohmic heating methods. Frozen potato puree was used as the food sample for all studies. Three different microwave power levels (30%, 40%, and 50%) were used for microwave tempering studies. Three different microwave power levels (30%, 40%, and 50%) and three different

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Salabak, Dane E. "Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage." Ohio University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1353528036.

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Furbeck, Josefine, and Sofia Sjödin. "Is frozen the new fresh? : An observational study of low-involvement product choices." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.

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The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply c

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Azcarate, Carolina. "Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596.

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Ferreira, Ana Lúcia Gaveta. "Monitorização e verificação das temperaturas de conservação de congelados num entreposto frigorifico." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20554.

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Dissertação de Mestrado em Segurança Alimentar<br>Os alimentos congelados têm requisitos de conservação específicos, nomeadamente a temperatura e o tempo de armazenamento, por questões ligadas à segurança dos alimentos, mas também à qualidade alimentar. A conservação pelo frio retarda o desenvolvimento microbiano, reduzindo a taxa de crescimento dos microrganismos presentes. Contudo, se ocorrerem oscilações de temperatura, a segurança dos alimentos conservados pelo frio poderá ser posta em causa. Por outro lado, ainda que as oscilações relevantes de temperatura não sejam suficientes para quest

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34

Catarino, Ana Claúdia Rebotim. "Reformulação do sistema HACCP em linha de produção de chamuças e salgados de bacalhau ultracongelados de acordo com a norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6777.

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Mestrado em Engenharia Alimentar - especialização de Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>Aiming the company certification the reformulation of the hazard analysis of critical control points (HACCP) system, implemented in a precooked and frozen products industry to parameters demanded by the standard NP EN ISO 22000:2005 was performed in order to guarantee the production of safety products. The reformulation focused in pastries and fried cod and samosas. During the work was made the rigorously characterization of the products, everyday monitorization of the prod

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Stone, James B. "Simulation of Temperature and Texture During Thawing of Par-Baked Crust." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832.

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WANG, GAI. "Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp." Ohio University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703.

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Ascue, Diaz Marco Andre, Torres Iván Jericó Becerra, Torrico Joel Kalina, Ramos Angela Solange Neyra, and Chinchay Milena Lidia Wong. "Carencia de oferta de hambuerguesa con alto contenido nutricional en el mercado limeño." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652642.

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La alimentación saludable es un concepto que ha ido creciendo con el paso de los años. Nuevos estudios e investigaciones resaltan que los productos procesados y altos en grasa, son perjudiciales para la salud y traen consigo efectos negativos en el organismo a largo plazo. De igual manera, el rápido deterioro del planeta aumenta las posibilidades de contraer enfermedades ocasionadas por la contaminación ambiental. Estos factores combinados, han tenido como efecto que en la última década se haya incrementado el consumo de productos saludables. El objetivo de este proyecto es ingresar al mercado

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Cruz, Diogo Miguel Casquinha Lopes. "Adaptação do Sistema HACCP de uma indústria de pré-cozinhados ultra congelados às exigências da norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7067.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>This work consists in the adaptation of a HACCP System (Hazard Analysis and Critical Control Points), present in a pre-cooked and frozen industry, more specifically in the manufacturing process of patties, cheese and ham rolls, pears and tender dough pastel, to the ISO 22000:2005 requirements. The work carried out was based on an internship at Socimbal Company, where it was possible to run multiple functions and observe all the productive activity of the company, crucial to acquire an o

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Matsuda, Luciana Yumi. "Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-02062008-155730/.

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O objetivo deste trabalho foi estudar a substituição parcial da farinha de trigo (FT) por amido resistente de milho (ARM) na elaboração de pão francês pré-assado congelado (PFPAC) e oferecer uma alternativa tecnológica para um produto consumido no desjejum dos brasileiros, com propriedades funcionais devido ao conteúdo de fibra alimentar (FA). Medidas de desempenho de misturas com quatro níveis (0%, 5%, 15% e 30%) de substituição de FT por ARM, sendo 100% o equivalente ao total da mistura, foram obtidas através de alveografia e reofermentografia. Avaliação tecnológica e concentração de amido r

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Urquiola, Mujica Ana. "Estudo da formação de gelo durante o armazenamento a granel de vegetais congelados." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/179574.

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Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do a

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41

LeBlanc, Denyse I. "Congelation d'un aliment ayant la forme d'un parallelepipede rectangle." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63893.

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Duarte, Carla Margarida Pinheiro Cardoso. "Análise do sistema de segurança alimentar de uma indústria de produtos de pesca congelados." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/2882.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The "Food Safety" concept makes sense when human being is aware that what ingests must be innocuous for his health and well-being. To give an answer to this global concern, food industry needs guidelines for safe food production. Consequently, Food Safety Management System (FSMS) Standards appeared. This specific work takes in to account the complexity and advantages of these standards implementation, and identifies improvement opportunities and strengths in an industry of frozen fish products, which intends to substitute i

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Anderson, Brent Andrew. "Modeling heat and mass transfer during air impingement thawing of frozen foods /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.

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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosam

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Flemmer, Malene. "Store choice models and consumption in Denmark and Spain : towards a consumer convergence?" Thesis, Manchester Metropolitan University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309886.

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46

Mei-YuKuo and 郭梅玉. "The Study on Implementing Operations Performance Indices for Frozen Food Industry – A Case on a Frozen Food Factory." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/729862.

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碩士<br>國立成功大學<br>高階管理碩士在職專班(EMBA)<br>104<br>The development of globalization has brought a more prosper society yet intensified life pace like never before. Such development has gradually changed the people’s eating habits and thus some new kinds of food are created. Among the newly introduced eating habits, frozen food has enjoyed a significant growth in both sales and demand, hence globalization has offered a business opportunity for frozen food industry. Yet the business opportunity cannot reach its full potential without efficient management and operational activities and its perpetual oper

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Wang, Pao-Yuan, and 王保元. "Modeling and Solving the Frozen Food Distribution Problem." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/70374615417938536000.

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碩士<br>朝陽大學<br>工業工程與管理系碩士班<br>88<br>The purpose of this study is to investigate the planning of vehicle routing of a frozen food distribution center. Frozen food is perishable and customers always pick up the freshest one among all displayed products. To emphasize the influence of frozen food’s sales behavior to vehicle scheduling, we not only consider transportation costs but also incorporate some implicit costs into our model. In practice, a distribution center must deliver customers’ demands in an acceptable time window. In case the delivery arrives beyond the time window, penalty costs will

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Lin, Hsiu-Ching, and 林秀菁. "Simulation modeling of a frozen prepared food plant." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/98430044580526290653.

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碩士<br>東海大學<br>食品科學系<br>83<br>A network-based simulation model is developed to analysis the product system of a frozen prepared food plant by using the computer simulation language SLAM Ⅱ in this study. The study includes three parts : the bottleneck analysis, sensitivity analysis of the product system and comparison of different product combination lines. The standards of measure is according to product quantities, average waiting time and quantities (include frozen and mould) , and utiliza

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Cheng, Hui-Hua, and 鄭惠華. "Food safety assessment of frozen storage full liquid diet." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/78286660506904441797.

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碩士<br>中山醫學大學<br>營養學系碩士班<br>102<br>Dysphagia is a common symptom in elderly people, and patients suffering from degenerative diseases such as stroke, dementia, Parkinson’s disease, and Alzheimer’s disease, and head and neck cancer. In these persons, food with a modified texture may facilitate safe oral intake. Full liquid diet is smooth liquids at room temperature. It contains fiber and variety of nutrients that can provide patient with chewing and swallowing difficult to get a balance diet. Southern National University Hospital, Department of Nutritional service provides inpatient and discharg

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Lin, Hong-Zhi, and 林鴻志. "Numerical Simulation on Arrangement of Frozen Food in a Refrigerator." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/64549186314340720635.

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碩士<br>國立臺灣海洋大學<br>機械與輪機工程學系<br>92<br>ABSTRACT In the study, the cooling of an object in a refrigerator is investigated. The main parameters include the location of inlet of air flow, the distance of frozen food away from ground, and the partition of frozen food on the bases of a same volume. In the analysis, the software of I-DEAS was applied to solve the three dimensional flow field and temperature distribution numerically. The purpose of the present study is to find an appropriate arrangement with a proper time to achieve the required cooling situation. The results show that the increase in

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