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FREEZING TIME PREDICTION FOR SLAB SHAPE FOODSTUFFS BY AN IMPROVED ANALYTICAL METHOD.

Author(s) : HUNG Y. C., THOMPSON D. R.

Type of article: Article

Summary

TYLOSE WAS USED AS A TEST MATERIAL. THE MODEL IS SIMILAR TO PLANK'S EQUATION, BUT HAS A MORE THEORETICAL BASIS. TOTAL ENTHALPY DIFFERENCE INSTEAD OF LATENT HEAT AND WEIGHTED AVERAGE TEMPERATURE DIFFERENCE INSTEAD OF THE TEMPERATURE DIFFERENCE BETWEEN FREEZING POINT AND FREEZER TEMPERATURE WERE USED. LINEAR REGRESSION WAS USED TO ESTIMATE SHAPE PARAMETERS. 4 DIFFERENT FOODS WERE USED TO TEST THE MODEL. PREDICTED TIMES FOR FOODS WERE WITHIN 6% OF THE MEASURED TIMES.

Details

  • Original title: FREEZING TIME PREDICTION FOR SLAB SHAPE FOODSTUFFS BY AN IMPROVED ANALYTICAL METHOD.
  • Record ID : 1984-0560
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 555-560; 1 fig.; 4 tabl.; 46 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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