Abstract
Modeling of the freezing process is accomplished in many ways. Computation of refrigeration requirements to achieve the desired temperature reductions and requirements involved in removal of both sensible and latent heats from the product are one component of modeling. In addition, the design of processes for food freezing requires knowledge of time needed to reduce product temperature to desired levels. Ultimately, design of frozen-food storage requires knowledge of changes occurring within the food product as it is exposed to the environmental conditions existing within the storage system. The design of systems requires insight into the changes occurring within the product structure during freezing, the influence of these changes on product properties along with the accepted approaches to computation of freezing times, and the use of these computed times in design calculations. This chapter will review the following components of modeling as applied to food freezing: (1) the thermodynamics of food freezing and illustration of changes occurring within the product during freezing and the influence of changes to frozen food properties; (2) the impact of temperature-dependent properties on the solution of unsteady-state heat transfer equations; and (3) calculations for freezing time for food and capacity selection of food freezing systems.
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Heldman, D.R., Taylor, T.A. (1997). Modeling of Food Freezing. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_4
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DOI: https://doi.org/10.1007/978-1-4615-5975-7_4
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