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The use of shape factors to model multidimensional heat conduction. Their application to the prediction of thawing times of foods.
Author(s) : MASCHERONI R. H.
Summary
The paper deals with the use of certain shape factors to predict the thawing time of high-water-content foods of any shape and composition. Four different simplified methods for the calculation of the thawing time of slab-shaped foods were used as a base, so as to test their precision and simplicity of use.
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Pages: 248-253
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Details
- Original title: The use of shape factors to model multidimensional heat conduction. Their application to the prediction of thawing times of foods.
- Record ID : 1994-0924
- Languages: English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Publication date: 1992/09/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thawing; Geometry; Food; Calculation; Heat transfer; Simulation; Modelling; Freezing
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Modelling of heat transfer during one-dimension...
- Author(s) : MORALES BLANCAS E. F., LESCANO C. E., MORAGA N. O.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
View record
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Mathematical modelling of chilling and freezing...
- Author(s) : CALIFANO A. N., ZARITZKY N. E.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
View record
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PREDICTING TEMPERATURE VS TIME BEHAVIOUR DURING...
- Author(s) : RUBIOLO DE REINICK A., SCHWARTZBERG H.
- Date : 1986
- Languages : English
- Source: Biotechnol. Prog. - vol. 2 - n. 3
View record
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Methods for the thawing time prediction of elli...
- Author(s) : ILICALI C., OZBEK E.
- Date : 1997
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 6
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FINITE DIFFERENCE SIMULATION FOR HEAT CONDUCTIO...
- Author(s) : SHEEN S., HAYAKAWA K. I.
- Date : 1991/06
- Languages : English
- Source: International Journal of Heat and Mass Transfer - vol. 34 - n. 6
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