Prediction of Heat Transfer During Food Chilling, Freezing, Thawing, and Distribution

Abstract

Food engineers need to know the amount of time it takes to freeze, chill, or thaw their products and how much energy is required for that process. They also need to know the effect of storage, transport, or display conditions on the product tempera- tures. Currently experience plays a large role in identifying the time and energy needed, especially in situations where the food products can change from one day to the next. A reliable mathematical model can be of considerable help in optimiz- ing a process and investigating the consequences of design changes