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MEASUREMENT OF THERMOPHYSICAL PROPERTIES AND ANALYSIS OF HEAT TRANSFER DURING FREEZING OF SLAB-SHAPED FOOD COMMODITIES.

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

Type of article: Article, IJR article

Summary

THE COOLING AND FREEZING RATES OF RECTANGULAR PACKS OF FRESH GREEN PEAS WERE MEASURED. ONLY THE MAIN FACES OF THE PLATES WERE COOLED, THE OTHER FOUR BEING INSULATED. COOLING WAS DONE IN A FORCED CONVECTION TUNNEL AND FREEZING IN STATIC AIR OR BY IMMERSION IN A TRICHLORETHYLENE SOLUTION. THE AUTHORS SUGGEST A COMPUTER PROGRAM USING THE CONCEPTS FOR APPARENT HEAT CAPACITY AND THERMAL CONDUCTIVITY. TIME-TEMPERATURE GRAPHS SHOW A GOOD AGREEMENT BETWEEN TEST AND PREDICTED RESULTS AND ALSO WITH CHARAN'S RESULTS FOR FROZEN HADDOCK AND COD. THE FREEZING RATE IS PREDICTED WITHIN MORE OR LESS 8%.

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Pages: 85-90

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Details

  • Original title: MEASUREMENT OF THERMOPHYSICAL PROPERTIES AND ANALYSIS OF HEAT TRANSFER DURING FREEZING OF SLAB-SHAPED FOOD COMMODITIES.
  • Record ID : 1985-2395
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 2
  • Publication date: 1985

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