Abstract
A simple model is proposed to estimate freezing times of foodstuffs of simple shapes (infinite flat slabs, infinite cylinders and spheres). This model combines Plank's equation for the phase change period with unsteady state heat transfer solutions for the cooling periods before and after phase change.The total freezing time is obtained by the determination and the summation of the pre-cooling, phase change and tempering times. The results produced are at least as accurate as, or better than, any of the previous methods, including regression formulae and finite difference computations. All calculations are easily programmable on scientific calculators such as HP 41C, allowing simple, fast and accurate prediction of freezing times of foodstuffs.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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