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FREEZING TIME PREDICTION: AN ENTHALPY-BASED APPROACH.

Author(s) : SASTRY S. K.

Type of article: Article

Summary

EQUATIONS WERE DEVELOPED FOR PREDICTION OF FREEZING TIMES OF FOODS OF SLAB GEOMETRY USING A METHOD OF SOLVING FOR ENTHALPY PER UNIT VOLUME INSTEAD OF TEMPERATURE. EXPERIMENTAL VERIFICATION WAS PERFORMED FOR THE OPERATION WITH A CONVECTIVE HEAT TRANSFER BOUNDARY CONDITION, USING ICE CREAM AND GREEN PEAS IN A GRANULAR PACKED BED AS TEST MATERIALS. RESULTS INDICATE GOOD PREDICTION OF FREEZING TIMES OVER A RANGE OF CONDITIONS. RESULTS OF THAWING TESTS ARE LESS SATISFACTORY IF THE AMBIENT TEMPERATURE LIES IN THE ZONE OF RAPIDLY CHANGING FOOD PROPERTIES.

Details

  • Original title: FREEZING TIME PREDICTION: AN ENTHALPY-BASED APPROACH.
  • Record ID : 1985-1068
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 4; 1984.07-08; 1121-1127; 8 fig.; 2 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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