ShareSummary
The finite-difference method has been used to predict the freezing time of regularly shaped beef. The prediction accuracy has been found to be affected by the certainty of the material's thermal properties.
Details
- Original title: The effects of thermal conductivity calculation on the accuracy of freezing time predicted by numerical methods.
- Record ID : 2003-0874
- Languages: English
- Source: AIRAH J. - vol. 55 - n. 10
- Publication date: 2001/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal conductivity; Geometry; Meat; Beef; Accuracy; Parameter; Modelling; Freezing; Freezing time