Premium
Freezing time calculations for various products
Author(s) -
Mokheimer Esmail M. A.,
Abd ElAziz Nabil M.,
Mohamed Amin Hossam Eldin,
Ibrahim Salem Mohamed
Publication year - 2003
Publication title -
international journal of energy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.808
H-Index - 95
eISSN - 1099-114X
pISSN - 0363-907X
DOI - 10.1002/er.935
Subject(s) - thermal conduction , thermodynamics , mechanics , transient (computer programming) , process (computing) , liquid phase , fish <actinopterygii> , materials science , congelation , chemistry , physics , computer science , fishery , biology , operating system
This article presents a numerical simulation that estimates the freezing time for different products. In this regard, the freezing process is mathematically modelled by transient heat conduction equations that incorporate the physical properties of the three distinct regions that exist during a freezing process. These regions are namely, the solid phase region, the liquid phase region and the interface region. This model is experimentally validated and used to estimate the freezing time for three different food products, which are namely, fish balls, cherry juice and peas balls. The freezing times estimated numerically through the present model agree well with those reported in the literature and are in excellent agreement with the experimental data. Copyright © 2003 John Wiley & Sons, Ltd.