Prediction of Freezing Time for Peeled Chestnut using Finite Difference Method
2008
Lee, C.H. (Jeonju University, Jeonju, Republic of Korea), E-mail: [email protected] | Kim, J.H. (Korea Food Research Institute, Seongnam, Republic of Korea)
In this study, the thermal properties of peeled chestnuts were measured, and the mathematical prediction model of freezing time was also developed for various interior positions from center to rind (surface). The measured thermal properties were showed that heat conductivity is 0.43 W/m℃, specific heat is 2.7206 J/㎥℃, latent heat is 216.9×10∨6 J/㎥ and freezing point is -2.8℃. The entire process about reaching to the freezing time of peeled chestnuts was analyzed with its each regular depth position using the finite difference method (FDM) based on computer simulation. In case of regular freezing temperature, it was showed an that surface (rind) position is more rapidly reached into the freezing point rather than the center position, and also reaching time to the freezing point is more fast at the lower freezing temperature. Comparison results between simulation and experiments showed linear relationship. In regularly varying condition for freezing temperature, this method would give an information to predict a freezing time of the interior points for peeled chestnuts and more similar agricultural products.
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