Share

IIR document

The effect of void space on chilling times for food product packages.

Author(s) : NORTH M. F., LOVATT S. J., CLELAND A. C.

Summary

An experimental measurement system using Tylose as food analogue, and triangular-shaped voids was developed. The analogue package was cooled under a range of conditions, with voids of various sizes. The measured chilling times were compared with those for identical food product packages containing no voids, and those containing insulating foam within the voids. Increasing void size led to widening differences between the observed chilling rates. The experimental data will enable future testing of mathematical models for predicting heat transfer in void-containing packages undergoing chilling.

Available documents

Format PDF

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: The effect of void space on chilling times for food product packages.
  • Record ID : 2000-1403
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

Links


See other articles from the proceedings (447)
See the conference proceedings

Indexing