IIR document

Estimation of freezing or chilling behaviour.

Author(s) : BART G. C. J.

Type of article: Article, IJR article


The course of freezing or chilling of food is described in terms of the mean enthalpy of the object as a function of time. This function depends on many factors: size, geometry, boundary conditions, and physical properties such as thermal conductivity, specific heat capacity, density and latent-heat effects. This paper presents an approximate procedure for describing the process. First the ratio of the volume and surface of the object is used as size parameter. Then the correction for geometry or shape is carried out with the long-term properties of the thermal response. The solution for an arbitrary heat-transfer coefficient is obtained by interpolation between the solution for constant temperature boundary condition and the solution for an infinitely small heat-transfer coefficient (uniform object temperature). It is shown that in the proposed procedure the different factors, such as size, shape, boundary conditions, and latent-heat effects, can be handled separately.

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Pages: 55-63


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  • Original title: Estimation of freezing or chilling behaviour.
  • Record ID : 1998-2929
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 21 - n. 1
  • Publication date: 1998/01


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