A Simplified Analytical Model for Thawing Time Calculation in Foods

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dc.contributor.authorILICALI C.
dc.date.accessioned2019-10-27T09:02:47Z
dc.date.available2019-10-27T09:02:47Z
dc.date.issued1989
dc.departmentEge Üniversitesien_US
dc.description.abstractA simplified analytical model for the thawing 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 throughout the thawing operation. The latent heat effects were incorporated into effective diffusivity terms defined for the various phases of the thawing operation. The predictions of the model were compared to experimental and numerical data obtained on thawing of infinite slabs, infinite cylinders, and spheres. The level of agreement between the predictions of the present model, and the experimental and numerical data was quite satisfactory. Copyright © 1989, Wiley Blackwell. All rights reserveden_US
dc.identifier.doi10.1111/j.1365-2621.1989.tb07937.x
dc.identifier.endpage1036en_US
dc.identifier.issn0022-1147
dc.identifier.issn0022-1147en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1031en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.1989.tb07937.x
dc.identifier.urihttps://hdl.handle.net/11454/28411
dc.identifier.volume54en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleA Simplified Analytical Model for Thawing Time Calculation in Foodsen_US
dc.typeArticleen_US

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