A Simplified Model for Freezing Time Calculations in Foods

摘要

ABSTRACTA model is proposed for freezing time calculations which combines Plank's equation with the unsteady heat transfer solutions for the cooling of a slab of constant properties through the addition of pre‐cooling, change of phase and tempering periods. The change of thermal properties with the ice content is taken into account by proposing average values for the different periods. No adjustable parameters are used in developing the model. Results are compared for the case of beef freezing with those obtained numerically by using a heat transfer model with simultaneous change of phase and with experimental measurements showing good agreemen