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KMID : 0380619880200060827
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.827 ~ p.833
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Studies on the Freezing Time Prediction and Factors Influencing Freezing Time Prediction
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Abstract
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The objectives of this investigation were to develop an improved analytical method and to review with respect to experimental parameters and thermo-physical properties influencing the freezing time prediction. The results indicate that the relationship between freezing time and product size is dependent on the surface heat transfer coefficient. As the magnitude of surface heat transfer coefficient decreases, the influence of product size on freezing time becomes more profound. But the freezing time does decrease slightly as the coefficients are increased to values greater than 150 w/㎡℃. In addition, influence of thereto-physical properties on the freezing time prediction shown generally density, water content, specific heat and thermal conductivity, in order of % difference. Multiple linear regression equation for freezing time prediction were obtained with respect to 4 different food materials with varying thichness.
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