Thermal Analysis and Development of a Thawing Procedure for Frozen Food Packages.

摘要

Currently there are no field provisions for thawing in accordance with military doctrine to prevent the proliferation of illness-causing microbes. The current study is aimed at investigating the thermodynamic realities behind possible thawing procedures. Thawing of meat under field conditions was simulated and evaluated through mathematical models and experimental testing. Input variables and accountability factors included initial product temperatures, thermal characteristics of the packaging, and air circulation. It was verified that external temperature, packaging properties, and outside heat transfer coefficients were factors having the greatest effect on the process. Tests show the existence of air pockets within meat packaging is extremely effective in reducing thawing time.