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Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation
Author(s) -
MANNAPPERUMA J.ATAL D.,
SINGH R. PAUL.
Publication year - 1988
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.1365-2621.1988.tb07770.x
Subject(s) - enthalpy , thermodynamics , experimental data , desk , discontinuity (linguistics) , chemistry , materials science , computer science , mathematics , statistics , physics , mathematical analysis , operating system
An explicit numerical method, involving enthalpy formulation, to predict temperature distribution in foods during freezing and thawing was developed. The accuracy of the proposed method was validated using published experimental data obtained for freezing and thawing of Tylose. The enthalpy formulation avoids the problems of strong discontinuity experienced when the apparent specific heat formulation is used in predicting temperatures for situations involving phase change. The proposed method predicts temperatures in good agreement with experimental data. The computer code can be easily programmed on a desk‐top computer for use in teaching and research on predicting freezing and thawing rates in foods.