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PREDICTION OF COOLING AND FREEZING TIMES.

Author(s) : HUNG Y. C.

Type of article: Article

Summary

THE AUTHOR REVIEWS AND COMPARES THE METHODS FOR PREDICTING COOLING AND FREEZING TIMES, NAMELY ANALYTICAL, DIMENSIONLESS VARIABLE AND NUMERICAL. THE FACTORS AFFECTING ACCURACY ARE THEN DISCUSSED, THESE INCLUDING SURFACE HEAT TRANSFER, ENTHALPY OF FROZEN FOOD, THERMAL CONDUCTIVITY, DENSITY AND INITIAL FREEZING POINT. CRITERIA FOR SELECTION OF AN APPROPRIATE PREDICTION METHOD ARE PROPOSED. G.R.S.

Details

  • Original title: PREDICTION OF COOLING AND FREEZING TIMES.
  • Record ID : 1991-0655
  • Languages: English
  • Source: J. Food Technol. - vol. 44 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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