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Prediction of rapid freezing process for a chicken wing treated at cryogenic temperature.

Author(s) : CHUNG D., EZEIKE G. O. I., CORNELIUS B., et al.

Summary

Temperature profiles at the thermal centre of chicken wings were predicted during a rapid simulated forced air (air velocity= 1.0 m/s) freezing process with liquid nitrogen at three temperatures (-80, -120, -160 °C). An interpolation model using the Neumann solution and the exact solution for very small Biot number was applied to predict surface heat transfer coefficients and the centre temperature profiles during pre-freezing. A semi-empirical model obtained by combining the concepts of freezing point depression and moving freezing front was used for predicting the centre temperature profiles during phase transition. The estimated surface heat transfer coefficients were between 16.3 and 22.8 W/m2.K for the three conditions. The centre temperature profiles during the freezing process were well predicted with the models. Freezing times predicted with the models agreed well with the experimental values with prediction errors of -5.81 to 10.31%.

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Pages: 2001-1

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Details

  • Original title: Prediction of rapid freezing process for a chicken wing treated at cryogenic temperature.
  • Record ID : 2005-1358
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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