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Prediction of chilling times for objects of regular multi-dimensional shapes using a general geometric factor.
Author(s) : LIN Z., CLELAND A. C., SERRALLACH G. F., CLELAND D. J.
Summary
In the case of regular geometric shapes, analytical solutions for transient boundary heat conduction have been used to define new equations for a universal geometric factor. This factor, which depends on Biot number and simple shape parameters, determines the slopes and the coordinates at the origin of a time/temperature semilogarithmic diagram to predict cooling times. Compared to previous ones, this method has important advantages, notably simplicity of algebraic calculations and no table. To accurately predict the cooling times of irregular shaped products, the calculation of those of regular shape must also have been successful.
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Details
- Original title: Prediction of chilling times for objects of regular multi-dimensional shapes using a general geometric factor.
- Record ID : 1994-3524
- Languages: English
- Source: Cold Chain Refrigeration Equipment by Design.
- Publication date: 1993/11/15
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Geometry; Food; Cooling time; Calculation; Chilling
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- Date : 1990
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 5
- Formats : PDF
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SHAPE FACTORS FOR PREDICTION OF CHILLING TIMES ...
- Author(s) : CHUNTRANULUCK S., SERRALLACH G. F., CLELAND A. C.
- Date : 1989/07/09
- Languages : English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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A predictive method for the characteristics of ...
- Author(s) : CHUMAK I. G., ONISTCHENKO V. P., GOLOWSKY S. E., ZHELIBA Y. A.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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PREDICTION OF COOLING AND FREEZING TIMES.
- Author(s) : HUNG Y. C.
- Date : 1990
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 5
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Approximate estimation of body cooling time.
- Author(s) : LAVROV N. A., HRUNICHEVA E. A.
- Date : 1998
- Languages : Russian
- Source: Vestn. MGTU, Ser. Masinostr. - 70-81; 1 fig.; 3 ref.
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