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Prediction of food chilling rates with time-variable cooling medium temperature.
Author(s) : CLELAND D. J., DAVEY L. M.
Summary
Multistage processes involving step changes in cooling conditions are often used for chilling of foods. Use of the predicted mass-average temperature at the end of each stage as the initial temperature for the next stage is proposed as the basis of a simple prediction method for such processes. For pratical two-stage applications involving step changes in cooling medium temperature, the proposed method performs adequately relative to the exact solution given by Duhamel's theorem.
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Details
- Original title: Prediction of food chilling rates with time-variable cooling medium temperature.
- Record ID : 1996-0943
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Food; Cooling rate; Calculation; Chilling; Simulation; Multistage system
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