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Prediction of thermal conductivity for frozen foods with air voids.
Author(s) : WANG J. F., CARSON J. K., WILLIX J., et al.
Summary
Thermal conductivity is a key parameter for predicting freezing times and designing food freezing processes. There are many theoretical and empirical thermal conductivity prediction models available in the literature. This paper recommends a method for engineers and technologists that attempts to balance data requirements, calculation complexity and prediction accuracy. The method is based on known component mass fractions and initial freezing temperature of the food and uses the Levy model to predict the effect of ice fraction and the Maxwell-Eucken model to predict the effect of air voids on effective thermal conductivity. A worked example showing the calculation procedure for a typical food is provided.
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Pages: 2010-1
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Details
- Original title: Prediction of thermal conductivity for frozen foods with air voids.
- Record ID : 2010-0497
- Languages: English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Publication date: 2010/03/29
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Indexing
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Themes:
Food engineering;
Thermodynamic measurements - Keywords: Thermal conductivity; Food; Calculation; Frozen food; Process
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