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FREEZING TIME PREDICTIONS FOR REGULAR SHAPED FOODS: A SIMPLIFIED GRAPHICAL METHOD.

Author(s) : SALVADORI V. O.

Type of article: Article, IJR article

Summary

A GRAPHICAL METHOD FOR THE ESTIMATION OF FREEZING TIMES OF FOODS WITH A HIGH WATER CONTENT HAS BEEN DEVELOPED FROM THE PREDICTIONS OF A NUMERICAL MODEL WHICH SOLVES THE HEAT BALANCE FOR A FOOD UNDERGOING FREEZING. THE METHOD IS VALID FOR FOODS WITH DIFFERENT SHAPES (FLAT PLATE, CYLINDER AND SPHERE) AND COVERS A WIDE RANGE OF WORKING CONDITIONS FOR INDUSTRIAL FREEZERS. IT ALSO ENABLES THE PREDICTION TO BE MADE FOR ANY GIVEN END TEMPERATUREIN THE THERMAL CENTRE OF THE FOOD. FREEZING TIMES PREDICTED BY THIS METHOD HAVE BEEN COMPARED WITH PUBLISHED EXPERIMENTAL DATA, GIVING AN AVERAGE ERROR IN THE PREDICTED VALUES OF ONLY 4%.

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Pages: 357-361

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Details

  • Original title: FREEZING TIME PREDICTIONS FOR REGULAR SHAPED FOODS: A SIMPLIFIED GRAPHICAL METHOD.
  • Record ID : 1988-1455
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 10 - n. 6
  • Publication date: 1987

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