Effect of Biot Number and Freezing Rate on Accuracy of Some Food Freezing Time Prediction Methods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1429–1434, September 1990
How to Cite
PHAM, Q.T. and WILLIX, J. (1990), Effect of Biot Number and Freezing Rate on Accuracy of Some Food Freezing Time Prediction Methods. Journal of Food Science, 55: 1429–1434. doi: 10.1111/j.1365-2621.1990.tb03951.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/25/89; revised 11/17/89; accepted 3/5/90.
Existing food freezing time prediction methods yield widely differing results at high Biot numbers (internal resistance controlling), a situation that could not be previously resolved due to lack of data. Freezing tests were carried out on slabs of Tylose gel in a plate freezer to obtain more data, which alone and in combination with previous data, were used to test the methods of Cleland and Earle, Hung and Thompson, Pham, and finite differences. Good agreement was obtained with Pham's methods and with finite differences. Biot number, freezing rate and supercooling had negligible effect on the accuracy of these methods. The accuracy of the finite difference method has been significantly improved by our new thermal property data for Tylose gel.