Share

TWO DIMENSIONAL HEAT CONDUCTION IN FOOD UNDERGOING FREEZING: PREDICTING FREEZING TIME OF RECTANGULAR OR FINITELY CYLINDRICAL FOOD.

Author(s) : HAYAKAWA K. I., NONINO C., SUCCAR J.

Type of article: Article

Summary

THE COMPUTERIZED MODEL WAS USED TOGETHER WITH STATISTICAL TECHNIQUES. A DESIGN FOR SCREENING TESTS WAS USED TO IDENTIFY EIGHT DIMENSIONLESS GROUPS, WHICH INFLUENCES SIGNIFICANTLY THE FREEZING RATE, OUT OF 22 INDEPENDENT GROUPS. AMONG THE EIGHT GROUPS, ONLY TWO WERE RELATED TO THE THERMOPHYSICAL PROPERTIES OF FOOD. THROUGH THE JOINT APPLICATION OF A CENTRAL COMPOSITE DESIGN OF EXPERIMENTS AND OF THE COMPUTERIZED MODEL, FORMULAE CONTAINING THE EIGHT SIGNIFICANT GROUPS WERE DERIVED FOR THE FREEZING TIME ESTIMATION.

Details

  • Original title: TWO DIMENSIONAL HEAT CONDUCTION IN FOOD UNDERGOING FREEZING: PREDICTING FREEZING TIME OF RECTANGULAR OR FINITELY CYLINDRICAL FOOD.
  • Record ID : 1984-1867
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1841-1848; 8 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing