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FREEZING OF A PARALLELEPIPED FOOD PRODUCT. 2. COMPARISON OF EXPERIMENTAL AND CALCULATED RESULTS.

Author(s) : LEBLANC D. I., KOK R., TIMBERS G. E.

Type of article: Article, IJR article

Summary

THE OBJECTIVE OF THE PROJECT WAS TO TEST THE ADEQUACY AND APPLICABILITY OF MODELS WHEN USED TO PREDICT THE FREEZING TIME OF A SMALL PARALLELEPIPED FOOD PRODUCT (FRENCH FRIES). THE EXPERIMENTAL RESULTS ARE COMPARED WITH ESTIMATES FROM 19 MATHEMATICAL MODELS. THREE EMPIRICAL MODELS AND ONE APPROXIMATE MODEL YIELDED ESTIMATES WITHIN 10% OF THE EXPERIMENTAL FREEZING TIME AND MOST OF THE OTHER EMPIRICAL AND APPROXIMATE MODELS OVERESTIMATED BY MORE THAN 10%.

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Pages: 379-392

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Details

  • Original title: FREEZING OF A PARALLELEPIPED FOOD PRODUCT. 2. COMPARISON OF EXPERIMENTAL AND CALCULATED RESULTS.
  • Record ID : 1991-0663
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 6
  • Publication date: 1990

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