A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN FOODS

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dc.contributor.authorILICALI C.
dc.contributor.authorSAGLAM N.
dc.date.accessioned2019-10-27T00:35:36Z
dc.date.available2019-10-27T00:35:36Z
dc.date.issued1987
dc.departmentEge Üniversitesien_US
dc.description.abstractA 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. Copyright © 1987, Wiley Blackwell. All rights reserveden_US
dc.identifier.doi10.1111/j.1745-4530.1987.tb00133.x
dc.identifier.endpage314en_US
dc.identifier.issn0145-8876
dc.identifier.issn0145-8876en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage299en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.1987.tb00133.x
dc.identifier.urihttps://hdl.handle.net/11454/24429
dc.identifier.volume9en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleA SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN FOODSen_US
dc.typeArticleen_US

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