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Food Freezing and Thawing Calculations

  • Q. Tuan Pham

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Q. Tuan Pham
    Pages 1-4
  3. Q. Tuan Pham
    Pages 25-36
  4. Q. Tuan Pham
    Pages 37-64
  5. Q. Tuan Pham
    Pages 65-93
  6. Q. Tuan Pham
    Pages 95-131
  7. Q. Tuan Pham
    Pages 133-135
  8. Q. Tuan Pham
    Pages E1-E1
  9. Back Matter
    Pages 139-153

About this book

Introduction

Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set  of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.

Keywords

Freezing Load Freezing Time Heat Transfer Mass Transfer

Authors and affiliations

  • Q. Tuan Pham
    • 1
  1. 1.School of Chemical EngineeringUniversity of New South WalesSydneyAustralia

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-0557-7
  • Copyright Information The Author 2014
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4939-0556-0
  • Online ISBN 978-1-4939-0557-7
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • Buy this book on publisher's site
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