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SIMPLE METHOD FOR THE ESTIMATION OF THE FREEZING TIMES OF PRODUCTS WITH SIMPLE GEOMETRY.

METHODE SIMPLE PERMETTANT D'ESTIMER LES TEMPS DE CONGELATION DE PRODUITS AYANT DES FORMES SIMPLES.

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

Type of article: Article

Summary

SUMMARISED PRESENTATION OF A CALCULATION METHOD ALLOWING FOR THE THREE STAGES OF ANY FREEZING PROCESS: PRECOOLING, FROM ORIGINAL TO FREEZING TEMPERATURE, CHANGE OF PHASE PROPER AND SUBCOOLING AFTER FREEZING TO THE FINAL TEMPERATURE. CONVENTIONAL LOGARITHMIC EQUATIONS ARE USED FOR THE FIRST AND THE THIRD STAGES AND PLANK'S FORMULA FOR THE STAGE OF CHANGE OF STATE. TABLES GIVE CONSTANTS IN TERMS OF BIOT'S NUMBER ; AN ANNEX GIVES AN EXAMPLE OF CALCULATION (FREEZING OF POTATO CHIPS) AND OTHERS JUSTIFY THE EQUATIONS USED FOR THE TABLES OF CONSTANTS USED. J.R.

Details

  • Original title: METHODE SIMPLE PERMETTANT D'ESTIMER LES TEMPS DE CONGELATION DE PRODUITS AYANT DES FORMES SIMPLES.
  • Record ID : 1985-2401
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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