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Food Freezing and Thawing Calculations

  • Book
  • © 2014

Overview

Authors:
  1. Q. Tuan Pham

    1. School of Chemical Engineering, University of New South Wales, Sydney, Australia

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

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xv
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  2. Introduction to the Freezing Process

    • Q. Tuan Pham
    Pages 1-4

  3. Heat Transfer Coefficient and Physical Properties

    • Q. Tuan Pham
    Pages 5-24

  4. Analytical Solutions

    • Q. Tuan Pham
    Pages 25-36

  5. Approximate and Empirical Methods

    • Q. Tuan Pham
    Pages 37-64

  6. Numerical Methods

    • Q. Tuan Pham
    Pages 65-93

  7. Modelling Coupled Phenomena

    • Q. Tuan Pham
    Pages 95-131

  8. Conclusions

    • Q. Tuan Pham
    Pages 133-135

  9. Erratum

    • Q. Tuan Pham
    Pages E1-E1

  10. Back Matter

    Pages 139-153
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Keywords

About this book

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.

Authors and Affiliations

  • School of Chemical Engineering, University of New South Wales, Sydney, Australia

    Q. Tuan Pham

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