Time-temperature prediction curves of foodstuffs by means of the z-transfer function method

摘要

An application of the z-transfer function method to predict temperature-time history of foodstuffs during chilling and cold storage is presented. This application is based on obtaining the temperature z-transfer function's coefficients by means of an experimental method. These coefficients are used to predict the temperature-time history of an homogeneous body and the results are compared with analytical and numerical solutions. This method is very useful when the geometry and/or boundary conditions are such that analytical or numerical solutions are difficult to obtain. © 1986.