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Basic characteristic food thawing parameters and effective thawing time as a result of numerical simulation for the case of slab products.

[In Polish. / En polonais.]

Author(s) : KLUZA F., GORAL D.

Type of article: Article

Summary

The paper aims to analyze the influence of thawing conditions upon the course of the process. On the basis of the results achieved in statistical investigation on the freezing process, an analysis was made of the influence of characteristic dimension, heat transfer coefficient and ambient temperature upon duration of food thawing time. By simulating the thawing process using a numerical method (finite differences), the interdependence of basic parameters and thawing time was established.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1999-0929
  • Languages: Polish
  • Source: Chlodnictwo - vol. 33 - n. 2
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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