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A design equation for freezing time calculations in regularly-shaped foods.

Author(s) : SIRI G. J., MASCHERONI R. H.

Type of article: Article

Summary

A simplified method for the prediction of freezing times in foods of simple regular shapes (infinite plane plate (slab), infinite cylinder, sphere) was developed. The equation includes four constants, which were determined by non-linear fitting to 589 theoretical freezing times which, in turn, were calculated by a finite-differences numerical method. The equation thus fitted was compared to 359 experimental freezing times of foods such as meat and meat products, shrimp, fish, test gels, apples and potato puree. Predictions thus obtained had an average error of 0.61%.

Details

  • Original title: A design equation for freezing time calculations in regularly-shaped foods.
  • Record ID : 1996-3455
  • Languages: English
  • Source: Lat. am. appl. Res. - vol. 25 - n. 4
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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