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A SIMPLIFIED ANALYTICAL MODEL FOR THAWING TIME CALCULATION IN FOODS.

Author(s) : ILICALI C.

Type of article: Article

Summary

IT WAS ASSUMED IN THE MODEL THAT THE SOLUTION TO THE UN-STEADY STATE, UNIDIRECTIONAL HEAT CONDUCTION EQUATION WITH CONSTANT THERMOPHYSICAL PROPERTIES WAS VALID THROUGHOUT THE THAWING OPERATION. THE LATENT HEAT EFFECTS WERE INCORPORATED INTO EFFECTIVE DIFFUSIVITY TERMS DEFINED FOR THE VARIOUS PHASES OF THE THAWING OPERATION. THE PREDICTIONS OF THE MODEL WERE COMPARED TO EXPERIMENTAL AND NUMERICAL DATA OBTAINED ON THAWING OF INFINITE SLABS, INFINITE CYLINDERS, AND SPHERES. THE LEVEL OF AGREEMENT BETWEEN THE PREDICTIONS OF THE PRESENT MODEL, AND THE EXPERIMENTAL AND NUMERICAL DATA WAS QUITE SATISFACTORY.

Details

  • Original title: A SIMPLIFIED ANALYTICAL MODEL FOR THAWING TIME CALCULATION IN FOODS.
  • Record ID : 1990-1067
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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