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EFFECT OF BIOT NUMBER AND FREEZING RATE ON ACCURACY OF SOME FOOD FREEZING TIME PREDICTION METHODS.

Author(s) : PHAM Q. T., WILLIX J.

Type of article: Article

Summary

EXISTING FOOD FREEZING TIME PREDICTION METHODS YIELD WIDELY DIFFERING RESULTS AT HIGH BIOT NUMBERS. FREEZING TESTS WERE CARRIED OUT ON SLABS OF TYLOSE GEL IN A PLATE FREEZER TO OBTAIN MORE DATA, WHICH, ALONE AND IN COMBINATION WITH PREVIOUS DATA, WERE USED TO TEST THE METHODS OF CLELAND AND EARLE, HUGN THOMPSON, PHAM, AND FINITE DIFFERENCES. GOOD AGREEMENT WAS OBTAINED WITH PHAM'S METHODS AND WITH FINITE DIFFERENCES. BIOT NUMBER, FREEZING RATE AND SUPERCOOLING HAD NEGLIGIBLE EFFECT ON THE ACCURACY OF THESE METHODS.

Details

  • Original title: EFFECT OF BIOT NUMBER AND FREEZING RATE ON ACCURACY OF SOME FOOD FREEZING TIME PREDICTION METHODS.
  • Record ID : 1991-2154
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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