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Prediction of food chilling rates with time-variable surface heat transfer coefficient.

Author(s) : TANNER D. J., CLELAND D. J., WAKE G. C.

Summary

A previously proposed simple method to predict food chilling times under time-variable conditions uses the predicted mass-average temperature at the end of each stage, in which conditions can be considered constant, as the initial temperature for the next stage. The accuracy of this method was assessed for situations involving step changes in surface heat transfer coefficient. For objects of simple geometry chilled with usual two-stage processes, the method performed adequately and has the advantage of being simpler than Duhamel's theorem; it can be readily applied to objects with more complex shape and to processes with time-variability in both heat transfer coefficient and cooling medium temperature.

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Pages: 455-462

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Details

  • Original title: Prediction of food chilling rates with time-variable surface heat transfer coefficient.
  • Record ID : 1996-0944
  • 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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