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FREEZING TIME PREDICTIONS FOR DIFFERENT FINAL PRODUCT TEMPERATURES.

Author(s) : CLELAND A. C., EARLE R. L.

Type of article: Article

Summary

A MODIFICATION TO AN EMPIRICAL FOOD FREEZING TIME PREDICTION FORMULA IS PROPOSED THAT ALLOWS THE FORMULA TO BE USED FOR A RANGE OF FINAL PRODUCT TEMPERATURES. OVER A LARGE DATA SET (275 RUNS) THE PERCENTAGE DIFFERENCE BETWEEN EXPERIMENTALLY MEASURED TIMES AND PREDICTIONS HAS A MEAN OF 0.2% AND A STANDARD DEVIATION OF 6.8% FOR THE IMPROVED FORMULA COMPARED TO -2. 4 AND 8.5%, RESPECTIVELY, PRIOR TO MODIFICATION. NINETY PERCENT OF THE PREDICTED FREEZING TIMES BY THE NEW METHOD WERE WITHIN ABOUT 11% OF THE EXPERIMENTALLY MEASURED TIMES AND ABOUT 9% OF PREDICTIONS BY AN ACCURATE FINITE DIFFERENCE SCHEME. THIS PERFORMANCE COMPARES FAVOURABLY WITH OTHER PUBLISHED FREEZING TIME PREDICTION METHODS.

Details

  • Original title: FREEZING TIME PREDICTIONS FOR DIFFERENT FINAL PRODUCT TEMPERATURES.
  • Record ID : 1985-1069
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 4; 1984.07-08; 1230-1232; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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