The authors gratefully acknowledge the assistance of Messrs. D.W. Everlngton and C. Greenbeck of APV-Parafreeze Ltd., Thetford, Norfolk, for providing the vertical plate freezer and technical information.
Heat Transfer During the Freezing of Liver in a Plate Freezer
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 285–288, March 1985
How to Cite
CREED, P. G. and JAMES, S. J. (1985), Heat Transfer During the Freezing of Liver in a Plate Freezer. Journal of Food Science, 50: 285–288. doi: 10.1111/j.1365-2621.1985.tb13383.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 6/13/84, revised 10/12/84, accepted 10/18/84
The overall heat transfer coefficient was determined for a vertical plate freezer by the transient temperature method and used in a modification of Plank's equation by Cleland and Earle to predict the freezing time of blocks of pig liver. A comparison of predicted and previously published experimental freezing times showed an average absolute error of 6.5%. Overall heat transfer coefficients for the main types of fibreboard packaging were also determined together with their effect on predicted freezing time. This work has highlighted many of the advantages of plate freezing which has yet to gain wide acceptance in the U.K. meat industry.