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Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff
Author(s) -
CHUNG SIEW LIAN,
MERRITT JOHN H.
Publication year - 1991
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.1365-2621.1991.tb14644.x
Subject(s) - thermodynamics , heat transfer , range (aeronautics) , equation of state , materials science , mechanics , approximation error , tempering , mathematics , chemistry , physics , statistics , composite material
A model was developed consisting of a modified Plank's equation to estimate phase change time and two unsteady state cross‐product heat transfer equations for estimating precooling and tempering times. It accurately predicted total time to proceed from an initial temperature above the freezing point to a final temperature of −18°C. A correction factor was developed and incorporated in the P term in Plank's equation to correct for the effect of initial and freezer medium temperatures and heat transfer coefficients. The model, tested over a broad range of freezing conditions, had a mean absolute error of 5.9% in predicted values relative to experimental values.