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Freezing Time Prediction: An Enthalpy‐Based Approach
Author(s) -
SASTRY SUDHIR K.
Publication year - 1984
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.1365-2621.1984.tb10409.x
Subject(s) - enthalpy , thermodynamics , range (aeronautics) , volume (thermodynamics) , slab , materials science , mechanics , convection , heat transfer , chemistry , physics , engineering , composite material , structural engineering
Equations were developed for prediction of freezing times of foods of slab geometry, for three different boundary conditions, using a method of solving for enthalpy per unit volume instead of temperature. Experimental verification was performed for the operation with a convective heat transfer boundary condition, using ice cream and green peas in a granular packed bed as test materials. Results indicate good prediction of freezing times over a range of conditions. Results of thawing tests are less satisfactory if the ambient temperature lies in the zone of rapidly changing food properties. A comparison with literature predictions is presented.