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Calculation of food freezing times and heat transfer coefficients.

Author(s) : FRICKE B. A., BECKER B. R.

Summary

This paper describes the procedures used in ASHRAE research project 1123-RP to resolve deficiencies in heat transfer coefficient data for food freezing processes. Members of the food refrigeration industry were contacted to collect cooling curves and surface heat transfer data. A unique iterative algorithm was developed to estimate the surface heat transfer coefficients of foods based upon their cooling curves. Making use of this algorithm, heat transfer coefficients for various food items were calculated from the cooling curves collected during the industrial survey. The accuracy of the calculated heat transfer coefficients was found to be within plus or minus 30%. These heat transfer coefficients will be tabulated in the ASHRAE Handbook Refrigeration.

Details

  • Original title: Calculation of food freezing times and heat transfer coefficients.
  • Record ID : 2006-0831
  • Languages: English
  • Source: ASHRAE Transactions. 2004 Annual Meeting, Nashville, Tennessee, USA. Volume 110, part 2 + CD-ROM.
  • Publication date: 2004

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