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SIMPLE METHOD FOR FREEZING TIME CALCULATIONS FOR BRICK AND CYLINDRICAL SHAPED FOOD PRODUCTS.

Author(s) : LACROIX C., CASTAIGNE F.

Type of article: Article

Summary

THIS METHOD USES PLANK'S EQUATION FOR DETERMINING THE TIME OF CHANGE OF PHASE AND THE NON-STATIONARY HEAT TRANSFER COEFFICIENT FOR THE COOLING OF THE PRODUCT PRIOR TO AND AFTER THE CHANGE OF PHASE. THE RESULTS OBTAINED ARE CLOSE TO THE TEST RESULTS DETERMINED UNDER VARIOUS CONDITIONS. ALL CALCULATIONS CAN BE PROGRAMMED IN SCIENTIFIC COMPUTERS, WHICH PROVIDE A SIMPLE, QUICK AND ACCURATE PREDICTION OF THE FREEZING TIMES OF FOODSTUFFS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-233373.

Details

  • Original title: SIMPLE METHOD FOR FREEZING TIME CALCULATIONS FOR BRICK AND CYLINDRICAL SHAPED FOOD PRODUCTS.
  • Record ID : 1988-2302
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 5
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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