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An on-line method for predicting freezing time using time-temperature data collected in the early stages of freezing.

Author(s) : MIHORI T., WATANABE H.

Type of article: Article

Summary

Existing methods of estimation of freezing time require data on thermal properties of the product and any relevant heat transfer coefficients. The paper describes a new procedure for estimating freezing time; a procedure that does not require the knowledge of thermal data of the food being frozen. This procedure collects time-temperature data from the early stages of cooling, analyzes these data to determine system parameters associated with the heat conduction equation and predicts the time-temperature profile in the remainder of the freezing process using these system parameters. This system has been validated via experiments on freezing fish meat as well as wheat flour dough.

Details

  • Original title: An on-line method for predicting freezing time using time-temperature data collected in the early stages of freezing.
  • Record ID : 1995-0937
  • Languages: English
  • Source: J. Food Eng. - vol. 23 - n. 3
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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