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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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Pages: 392-399

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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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