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A REVIEW ON PREDICTING FREEZING TIMES OF FOODS
Author(s) -
RAMASWAMY H. S.,
TUNG M. A.
Publication year - 1984
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1984.tb00302.x
Subject(s) - computer science , range (aeronautics) , computation , simple (philosophy) , freezing point , process (computing) , heat transfer , statistical physics , algorithm , thermodynamics , physics , aerospace engineering , engineering , philosophy , epistemology , operating system
Heat transfer during freezing of a food material involves a complex situation of simultaneous phase transition and changing thermal properties. Models for predicting freezing times range from relatively simple analytical equations based on a number of assumptions and approximations, to the more versatile numerical methods which require the use of a sophisticated computer. The necessity for having a consistent definition for freezing time, the nature of the freezing process, different prediction models and thermo‐physical properties of importance are discussed in view of the mathematics of freezing time computations. In this review, attention has been focused on established analytical models which can be solved without resorting to computer techniques. The review points out the need for further refinement of the existing Plank‐type models to facilitate accurate freezing time estimations under a wide range of practical conditions.