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.
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Pages: 290-295
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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)
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Unsteady state; Heat transfer coefficient; Geometry; Calculation; Plate; Freezing
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- Date : 1986
- Languages : English
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A CONVERGING-FRONT MODEL FOR THE ASYMMETRIC FRE...
- Author(s) : PHAM Q. T.
- Date : 1987
- Languages : English
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SIMPLE METHOD FOR FREEZING TIME CALCULATIONS FO...
- Author(s) : LACROIX C., CASTAIGNE F.
- Date : 1987
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 5
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Collection of accurate experimental data for te...
- Author(s) : CLELAND D. J., CLELAND A. C., JONES R. S.
- Date : 1994
- Languages : English
- Source: J. Food Process Eng. - vol. 17 - n. 1
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UNSTEADY STATE HEAT TRANSFER TO VARIOUSLY SHAPE...
- Author(s) : COLAKYAN M., TURTON R., LEVENSPIEL O.
- Date : 1984
- Languages : English
- Source: Heat Transf. Eng. - vol. 5 - n. 3-4
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