Thermal Analysis of Food Freezing Processes Using Variable P
Thermal Analysis of Food Freezing Processes Using Variable Properties and Numerical Techniques (2007)-The key to designing effective food freezing processes is to understand correctly what actually happens when a non-homogeneous item is cooled from its initial freeze point to the final process temperature. ASHRAE’s Refrigeration Handbook provides calculation techniques and property correlations for food components which allow a much better understanding of the thermodynamic and heat transfer phenomena involved than that gained from traditional analyses based on assumed average constant properties. Using computer-based numerical techniques, consulting engineers can provide greater value to clients. By understanding the variability in food properties, end users and equipment designers can work together to design better food freezing processes with more predictable outcomes. Finally, future research into freezing processes can be better targeted.
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