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Two Simple Methods for Predicting Food Freezing Times with Time‐Variable Boundary Conditions
Author(s) -
LOEFFEN M. P. F.,
EARLE R. L.,
CLELAND A. C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb02986.x
Subject(s) - simple (philosophy) , finite difference method , mathematics , finite difference , variable (mathematics) , differential equation , boundary (topology) , significant difference , spheres , mechanics , heat transfer , boundary value problem , mathematical analysis , thermodynamics , materials science , physics , statistics , philosophy , epistemology , astronomy
Two simple methods for predicting the freezing times of rectangular bricks, slabs, cylinders, and spheres in situations where boundary conditions change with time are proposed. These methods are based on numerical integration of a simple differential equation derived from a previously proposed modification to Plank's equation. The methods were tested against a three time‐level finite difference scheme for varying cooling medium temperatures and surface heat transfer coefficients. Agreement was generally good (difference < 10%) between the two methods and the corresponding finite difference solution.