ILICALI C.2019-10-272019-10-2719890022-11470022-1147https://doi.org/10.1111/j.1365-2621.1989.tb07937.xhttps://hdl.handle.net/11454/28411A 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 reserveden10.1111/j.1365-2621.1989.tb07937.xinfo:eu-repo/semantics/closedAccessArticle54410311036Q1