COMPARISON OF METHODS FOR PREDICTING THE FREEZING TIMES OF CYLINDRICAL AND SPHERICAL FOODSTUFFS

被引：56

作者：

CLELAND, AC

EARLE, RL

机构：

[1] The Biotechnology Department, Massey University, Palmerston North

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03422.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A series of experiments was carried out to determine the freezing time of cylindrical and spherical blocks of a widely used food analogue material. These results were used to assess the accuracy of calculation methods in the literature, including both numerical (computer) and modified analytical methods. A three‐level implicit finite difference scheme was developed which gave good accuracy, but no better than an extension of an analytical method which is therefore advocated on the grounds of ease of use. It covers the range, of conditions most likely to be encountered in practical food freezing situations. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：958 / +

页数：1

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