This study was supported by the Canadian Commonwealth Scholarship Administration and the Natural Sciences and Engineering Research Council of Canada.
Simplified Equations for Transient Temperatures in Conductive Foods with Convective Heat Transfer at the Surface
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 47, Issue 6, pages 2042–2047, November 1982
How to Cite
RAMASWAMY, H. S., LO, K. V. and TUNG, M. A. (1982), Simplified Equations for Transient Temperatures in Conductive Foods with Convective Heat Transfer at the Surface. Journal of Food Science, 47: 2042–2047. doi: 10.1111/j.1365-2621.1982.tb12941.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/20/81; revised 6/4/82; accepted 6/8/82.
Simple equations were developed to predict the values of some characteristic transcendental and Bessel functions, and hence the temperature history in regular solid foods of finite and infinite dimensions under unsteady state conduction with convective heat transfer at the surface. For various combinations of Biot (0.02- 200) and Fourier (>0.2) numbers, the mean error involved in predicting the unsteady temperature ratio using the developed equations was less than 0.1% as compared to the original models. Equations were presented for temperature at any location as well as the mass average temperature. The characteristic functions were related to the f and j parameters from heating and cooling curves.