Beef Freezing Optimization by Means of Planck Model Through Simulation

Abstract

Freezing is one of the most commonly used method to preserve beef and other meat products. This present study aimed to optimize freezing time and temperature using Planck equation models. Laboratory-based simulation was performed with different beef size and thickness scenarios. Freezing profiles were described based on beef thermal properties namely heat specific (Cp), thermal conductivity (k) and mass density (p) during freezing. Simulation results showed that all three thermal properties of beef were increased to initial freezing temperature. Specific heat was then decreased gradually until desired temperature was reached. On the other hand, both k and p were still increased exponentially till freezing temperature set point. Moreover, the lower desired freezing temperature, the longer freezing time required. It may conclude that beef freezing can be optimized by modifying freezing temperature setting point that influenced thermal properties during freezing. Optimum freezing time was reached when all three thermal profiles were in steady state.