Studies on the freezing time prediction and factors influencing freezing time prediction
1988
Kong, J.Y. (National Fisheries Univ. of Pusan, Pusan (Korea R.). Dept. of Biological Science and Technology) | Jeong, J.W. (Korea Food Research Inst., Banwol (Korea R.)) | Kim, M.Y. (National Fisheries Univ. of Pusan, Pusan (Korea R.). Dept. of Refrigeration Engineering)
The objectives of this investigation were to develop an improved analytical method and to review with respect to experimental parameters and thermo-physical properties influencing the freezing time prediction. The results indicate that the relationship between freezing time and product size is dependent on the surface heat transfer coefficient. As the magnitude of surface heat transfer coefficient decreases, the influence of product size on freezing time becomes more profound. But the freezing time does decrease slightly as the coefficients are increased to values greater than 150 w/m** (2deg C). In addition, influence of thermo-physical properties on the freezing time prediction showed generally density, water content, specific heat and thermal conductivity, in order of % difference. Multiple linear regression equation for freezing time prediction were obtained with respect to 4 different food materials with varying thickness
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library