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Averaging of the temperature of the cooling medium in freezing time calculations.

[In Russian. / En russe.]

Author(s) : FROLOV S. V., BORZENKO E. I., KIPNIS V. L.

Type of article: Article

Summary

The calculation of the freezing time of foodstuffs during the initial freezing period, where nitrogen vapour with a highly variable temperature is used, is difficult. The article shows that the universally-recognized method of logarithmic averaging of the temperature difference is only correct in the case of the small-surface heat transfer coefficient. More correct formulae for freezing time, taking into account the variation of the refrigeration medium, are suggested.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2002-0805
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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