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HEAT TRANSFER STUDIES DURING FREEZING OF SPHERICAL FOOD COMMODITIES.

Author(s) : ANSARI F. A., CHARAN V., VARMA H. K.

Summary

EMPIRICAL RELATIONS WERE REPORTED EARLIER FOR DETERMINING THERMAL DIFFUSIVITY OF REGULAR SHAPED BODIES. THESE EQUATIONS WERE DEVELOPED BY FITTING THE NUMERICALLY GENERATED DATA BY THE METHOD OF LEAST SQUARES. THE RESULTING NORMALIZED EMPIRICAL EQUATIONS WERE FOUND TO BE STATISTICALLY SOUND. THE EMPIRICAL RELATION FOR SPHERICAL BODIES WAS USED TO DETERMINE THERMAL DIFFUSIVITY DURING PRECOOLING AND FREEZING PROCESSES. TIME-TEMPERATURE MEASUREMENTS WERE MADE WHEN SPHERICAL PEA PACKAGES WERE EXPOSED TO PRECOOLING AND FREEZINGMEDIUMS. IN THE PRECOOLING ZONE THERMAL DIFFUSIVITY WAS ALMOST CONSTANT WHILE IT INCREASED LINEARLY IN POST FREEZING ZONE WITH A FALL IN TEMPERATURE. A GOOD AGREEMENT BETWE EI PLANK'S EQUATION.

Details

  • Original title: HEAT TRANSFER STUDIES DURING FREEZING OF SPHERICAL FOOD COMMODITIES.
  • Record ID : 1987-1799
  • Languages: English
  • Publication date: 1986/09/17
  • Source: Source: Int. Conf. Energy Sav. Refrig., Xi'an
    46-52; 8 fig.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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