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A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN FOODS
Author(s) -
ILICALI C.,
SAGLAM N.
Publication year - 1987
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.1745-4530.1987.tb00133.x
Subject(s) - thermodynamics , thermal diffusivity , thermal conduction , experimental data , constant (computer programming) , mechanics , simple (philosophy) , chemistry , materials science , mathematics , physics , statistics , computer science , philosophy , epistemology , programming language
A simplified analytical model for the freezing time prediction of simple‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid during cooling and freezing. the latent heat effects during freezing were incorporated into an effective diffusivity term. the predictions of the model were compared to the available experimental data on freezing of infinite slabs, infinite cyliners and spheres, and to the experimental data obtained in this research for the freezing of apples. the level of agreement between the predictions and the experimental data was quite satisfactory.