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FREEZING TIME PREDICTIONS FOR BRICK AND CYLINDRICAL-SHAPED FOODS.

Author(s) : MICHELIS A. de, CALVELO A.

Type of article: Article

Summary

THE MODEL COMBINES PLANK'S EQUATION WITH THE UNSTEADY HEAT TRANSFER SOLUTIONS FOR BODIES WITH CONSTANT PROPERTIES, THROUGH THE ADDITION OF PRECOOLING, CHANGE OF PHASE AND TEMPERING TIMES. AVERAGE THERMAL PROPERTIES, DIFFERENT FOR EACH PERIOD ARE USED IN ORDER TO TAKE INTO ACCOUNT THEIR CHANGE WITH THE ICE CONTENT ALONG THE FREEZING PROCESS. FREEZING TIME PREDICTIONS SHOW A MAXIMUM DIFFERENCE OF 10% WITH RESPECT TO FREEZING EXPERIMENTS PERFORMED WITH MEAT BLOCKS SHAPED AS CYLINDERS OR RECTANGULAR BRICKS. PROCESSING TIMES FROM 0.7-5 HR WERE COMPARED WITH SATISFACTORY AGREEMENT.

Details

  • Original title: FREEZING TIME PREDICTIONS FOR BRICK AND CYLINDRICAL-SHAPED FOODS.
  • Record ID : 1984-0129
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 909-913; 934; 4 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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