Calculation of freezing time for multidimensional shape food by two nonsymmetric convection boundary
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Keywords:
multidimensional shape
nonsymmetric
freezing time
food product
transient heat transfer
Abstract
This article presents a simple analytic model used to predict thermal properties and freezing time of food in multidimensional shape by two nonsymmetrical convection boundaries. This model is based on the energy balance equation of food products for transition phase with unsteady heat transfer in pre-cooling, phase change and tempering time. This method gives more accurate results than the previous methods, including the finite difference and finite element methods Based on these calculations, it is easy to program on computer and allows us to predict quick, simple and accurate freezing time of food. Compared with finite element method, this method indicates that freezing time does not exceed 10%.
References
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Published
Jan 31, 2018
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How to Cite
ThS. Hoàng Minh Tuấn*; PGS.TS. Võ Chí Chính; TS. Nguyễn Thành Văn. “Calculation of Freezing Time for Multidimensional Shape Food by Two Nonsymmetric Convection Boundary”. The University of Danang - Journal of Science and Technology, vol. 1, no. 122, Jan. 2018, pp. 95-99, https://jst-ud.vn/jst-ud/article/view/274.
