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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Format PDF

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

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