A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN BRICK-SHAPED FOODS
Küçük Resim Yok
Tarih
1989
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A simplified analytical model for the freezing time prediction of brick-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady, one-dimensional heat conduction equation with constant thermophysical properties was valid during cooling and freezing for each of the three directions of the brick-shaped food. Cooling and freezing times were calculated by superposition of the solutions of the unsteady, one-dimensional heat conduction equation with constant thermophysical properties for each direction. the latent heat effects were incorporated into an effective thermal diffusivity term. the predictions of the model were compared to the available experimental data on freezing of two- and three-dimensional bricks and to the experimental data obtained in this research for the freezing of ground beef and mashed potato bricks. Mean errors varying between -6.3% and 2.3%, and standard deviations from the mean being between 6.6% and 14.0% were obtained for the data sets considered. Copyright © 1989, Wiley Blackwell. All rights reserved
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
11
Sayı
3
