Share

IIR document

FREEZING OF FOODSTUFFS WITH VARIATIONS IN ENVIRONMENTAL CONDITIONS.

Author(s) : PHAM Q. T.

Type of article: Article, IJR article

Summary

A THEORETICAL BASIS WAS PROVIDED BY ADDING FREEZING TIME FRACTIONS. TESTING AGAINST CALCULATIONS WAS CARRIED OUT OVER VARIOUS PARAMETERS. THE METHOD BASED ON THE MOVEMENT OF THE FREEZING FRONT PERFORMED REASONABLY WELL. HOWEVER, INACCURACIES MAY ARISE WHEN THE HEAT TRANSFER COEFFICIENT DECREASES SHARPLY, ESPECIALLY AT VERY LOW TEMPERATURES OR FOR SHAPES OTHER THAN INFINITE SLABS. THE METHOD OF ADDING FREEZING TIME FRACTIONS PERFORMED WELL EXCEPT FOR CHANGES IN HEAT TRANSFER COEFFICIENT. A GRAPHICAL METHOD IS PROVIDED FOR THE GENERAL CASE.

Available documents

Format PDF

Pages: 290-295

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: FREEZING OF FOODSTUFFS WITH VARIATIONS IN ENVIRONMENTAL CONDITIONS.
  • Record ID : 1987-0966
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 5
  • Publication date: 1986

Links


See other articles in this issue (8)
See the source

Indexing