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FREEZING TIME MODELLING FOR SMALL FINITE CYLINDRICAL SHAPED FOODSTUFF.

Author(s) : CHUNG S. L., MERRITT J. H.

Type of article: Article

Summary

A MODEL WAS DEVELOPED CONSISTING OF A MODIFIED PLANK'S EQUATION TO ESTIMATE PHASE CHANGE TIME AND TWO UNSTEADY STATE CROSS-PRODUCT HEAT TRANSFER EQUATIONS FOR ESTIMATING PRECOOLING AND TEMPERING TIMES. IT ACCURATELY PREDICTED TOTAL TIME TO PROCEED FROM AN INITIAL TEMPERATURE ABOVE THE FREEZING POINT TO A FINAL TEMPERATURE OF -18 DEG C. A CORRECTION FACTOR WAS DEVELOPED AND INCORPORATED IN THE P TERM IN PLANK'S EQUATION TO CORRECT FOR THE EFFECT OF INITIAL AND FREEZER MEDIUM TEMPERATURES AND HEAT TRANSFER COEFFICIENTS. THE MODEL, TESTED OVER A BROAD RANGE OF FREEZING CONDITIONS, HAD A MEAN ABSOLUTE ERROR OF 5.9 % IN PREDICTED VALUES RELATIVE TO EXPERIMENTAL VALUES.

Details

  • Original title: FREEZING TIME MODELLING FOR SMALL FINITE CYLINDRICAL SHAPED FOODSTUFF.
  • Record ID : 1992-1681
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 4
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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