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Freezing time prediction for foods using the new simple model.
Author(s) : KLUZA F., SPIESS W. E. L.
Summary
The basic equation of the newly developed freezing time prediction model takes into account the shape factor which depends on the product shape, while enthalpy is established from the relationship between process parameters and product properties including the characteristic temperature of the process. The model allows to determine the freezing time for foods according to IIR definition. The new model yields quite good results compared to the best of this kind of previous models. At the same time it proved to be much simpler, more convenient and universal in practice.
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Details
- Original title: Freezing time prediction for foods using the new simple model.
- Record ID : 1996-0961
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (488)
See the conference proceedings
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Calculation; Simulation; Modelling; Freezing; Freezing time
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