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Average and center temperature versus time evaluation for freezing and thawing rectangular foods.

Author(s) : RUBIOLO DE REINICK A. C.

Type of article: Article

Summary

A numerical solution of the heat transfer partial differential equation and equations for predicting effective heat capacities, enthalpies and thermal conductivity were used to determine the thermal response of objects placed in cooled air freezing units. Central temperatures of a rectangular meat patty for one and two dimensional heat transfer were predicted and compared with experimental results.

Details

  • Original title: Average and center temperature versus time evaluation for freezing and thawing rectangular foods.
  • Record ID : 1997-3320
  • Languages: English
  • Source: J. Food Eng. - vol. 30 - n. 3-4
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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