Freezing Time Predictions for Different Final Product Temperatures

摘要

ABSTRACTA modification to an empirical food freezing time prediction formula is proposed that allows the formula to be used for a range of final product temperatures. Over a large data set (275 runs) the percentage difference between experimentally measured times and predictions has a mean of 0.2 and a standard deviation of 6.8 for the improved formula compared to ‐2.4 and 8.5, respectively, prior to modification. Ninety percent of the predicted freezing times by the new method were within ± 11 of the experimentally measured times and ± 9 of predictions by an accurate finite difference scheme. This performance compares favorably with other published freezing time prediction methods. The same type of modification for varying final product temperature may be suitable for other empirical formu