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Thawing time prediction of food: extension of the empirical model of Salvadori and Macheroni to finite cylinders and bricks.

Prévision du temps de décongélation des aliments : extension du modèle empirique de Salvadori et Mascheroni aux cylindres de hauteur finie et aux parallélépipèdes.

Author(s) : FOUCARD K., HAMON P., MAFART P.

Type of article: Article

Summary

This thawing model is convenient, simple and fits well with experimental data. However, it can be applied only to infinite shapes (spheres or infinite plates and cylinders). The validity of the model is first checked through its application to the thawing of mashed potatoes. Then an extension of it to finite cylinders and bricks is proposed: the radius on cylinders and the half thickness of plates are replaced by equivalent experimentally determined characteristic lengths. A set of empiric equations is proposed in order to predict equivalent characteristic lengths vs dimensions of cylinders and bricks.

Details

  • Original title: Prévision du temps de décongélation des aliments : extension du modèle empirique de Salvadori et Mascheroni aux cylindres de hauteur finie et aux parallélépipèdes.
  • Record ID : 1996-2814
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 112 - n. 11
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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