Freezing time calculations for various products

✍ Scribed by Esmail M. A. Mokheimer; Nabil M. Abd El-Aziz; Hossam Eldin Mohamed Amin; Mohamed Ibrahim Salem

• Book ID: 102193784
• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 172 KB
• Volume: 27
• Category: Article
• ISSN: 0363-907X
• DOI: 10.1002/er.935

✦ Synopsis

This article presents a numerical simulation that estimates the freezing time for different products. In this regard, the freezing process is mathematically modelled by transient heat conduction equations that incorporate the physical properties of the three distinct regions that exist during a freezing process. These regions are namely, the solid phase region, the liquid phase region and the interface region. This model is experimentally validated and used to estimate the freezing time for three different food products, which are namely, fish balls, cherry juice and peas balls. The freezing times estimated numerically through the present model agree well with those reported in the literature and are in excellent agreement with the experimental data.