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EFFECT OF PACKAGING MATERIALS ON TEMPERATURE FLUCTUATIONS IN FROZEN FOODS: MATHEMATICAL MODEL AND EXPERIMENTAL STUDIES.

Author(s) : ZURITZ C. A., SASTRY S. K.

Type of article: Article

Summary

AN ANALYTICAL SOLUTION OF THE CONDUCTION HEAT TRANSFER EQUATION WAS DEVELOPED FOR PREDICTION OF TEMPERATURE IN FROZEN FOODS EXPOSED TO PERIODIC ENVIRONMENTAL TEMPERATURE FLUCTUATIONS. THE MODEL INCLUDES THE EFFECT OF SURFACE HEAT TRANSFER RESISTANCES. THEORETICAL PREDICTIONS WERE COMPARED WITH EXPERIMENTAL VALUES RECORDED FROM FROZEN ICE CREAM. SLAB-SHAPED METAL CONTAINERS WERE USED. SURFACE HEAT TRANSFER RESISTANCES WERE SIMULATED WITH SINGLE LAYERS OF COMMERCIAL PACKAGING CARDBOARD SHEETS AND RESTRICTED AIR MOVEMENT OVER THE CONTAINERS. A SATISFACTORY AGREEMENT WAS OBTAINED.

Details

  • Original title: EFFECT OF PACKAGING MATERIALS ON TEMPERATURE FLUCTUATIONS IN FROZEN FOODS: MATHEMATICAL MODEL AND EXPERIMENTAL STUDIES.
  • Record ID : 1987-0970
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 1050-1056; 10 fig.; 10 ref.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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