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A SIMPLIFIED MODEL FOR FREEZING TIME CALCULATIONS IN FOODS.

Author(s) : MASCHERONI R. H., CALVELO A.

Type of article: Article

Summary

THE MODEL COMBINES PLANK'S EQUATION WITH THE UNSTEADY HEAT TRANSFER SOLUTIONS FOR THE COOLING OF A SLAB OF CONSTANT PROPERTIES THROUGH THE ADDITION OF PRECOOLING, CHANGE OF PHASE AND TEMPERING PERIODS. THE CHANGE OF THERMAL PROPERTIES WITH THE ICE CONTENT IS TAKEN INTO ACCOUNT BY PROPOSING AVERAGE VALUES FOR THE DIFFERENT PERIODS. NO ADJUSTABLE PARAMETERS ARE USED. RESULTS ARE COMPARED FOR THE CASE OF BEEF FREEZING WITH THOSE OBTAINED NUMERICALLY BY USING A HEAT TRANSFER MODEL WITH SIMULTANEOUS CHANGE OF PHASE AND WITH EXPERIMENTAL MEASUREMENTS SHOWING GOOD AGREEMENT.

Details

  • Original title: A SIMPLIFIED MODEL FOR FREEZING TIME CALCULATIONS IN FOODS.
  • Record ID : 1983-1326
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1201-1207; 8 fig.; 3 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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