Abstract
Frozen food products may be exposed to fluctuating ambient conditions during storage, resulting in an increased loss of quality within the food product. The overall objective of this research was to develop one- and two-dimensional mathematical models to simulate transient temperature dependent quality deterioration within frozen food products subject to step changes in storage conditions. These mathematical models were developed using implicit finite difference schemes to determine transient temperatures. Quality loss was predicted assuming a limiting temperature dependent quality reaction rate. Temperature values predicted from the one- and two-dimensional models were compared with temperature measurements using a highly concentrated methyl-cellulose material as an analog food substance. Excellent agreement was found between predicted and experimental temperatures for the situation with no internal packaging interfaces. Internal packaging boundaries were found to have a significant influence on the temperature differential within the analog food substance. The effects of step changes in storage temperatures on quality loss were also demonstrated.
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