Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method

Authors

  • Y. C. HUNG,

    1. Author Hung is with the Dept. of Food Science & Nutrition, Univ. of Minnesota, St. Paul, MN 55708. Author Thompson is with the Agricultural Engineering Dept. and Dept. of Food Science & Nutrition, Univ. of Minnesota.
    Search for more papers by this author
  • D. R. THOMPSON

    1. Author Hung is with the Dept. of Food Science & Nutrition, Univ. of Minnesota, St. Paul, MN 55708. Author Thompson is with the Agricultural Engineering Dept. and Dept. of Food Science & Nutrition, Univ. of Minnesota.
    Search for more papers by this author

  • Published as Paper No. 12.289 of the scientific journal series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Agricultural Experiment Station Project No. 12-30. This project was also partially supported by the Univ. of Minnesota Computer Center for data analysis.

  • The authors appreciate the opportunity to use the freezing facilities of Dr. D.R. Heldman, Michigan State Univ., East Lansing.

ABSTRACT

An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose- MH-1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.

Ancillary