Improved formulations of shape factors for the freezing and thawing time prediction of foods

Citation

Ilicali, Coskan and Teik, Tang Hee and Shian, Lim Phaik (1999) Improved formulations of shape factors for the freezing and thawing time prediction of foods. LWT, 32 (5). pp. 312-315. ISSN 0023-6438; eISSN: 0023-6438

Abstract

Improved formulations of shape factors for the freezing and thawing time of infinite cylinders, spheres and ellipses have been proposed. Finite difference models were used for data generation. The generated data were correlated by regression analysis to yield equations which expressed the shape factors as a function of the Biot number, the initial and final temperature of the food, the ambient temperature and the dimensions of the food. It was possible to predict the numerical results with absolute mean errors lower than 4.0% with the shape factor expressions proposed. © 1999 Academic Press.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering
DOI Number:	https://doi.org/10.1006/fstl.1999.0533
Publisher:	Academic Press
Keywords:	Freezing and thawing time; Shape factors
Depositing User:	Ms. Azian Edawati Zakaria
Date Deposited:	28 Jan 2025 04:39
Last Modified:	28 Jan 2025 04:39
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1006/fstl.1999.0533
URI:	http://psasir.upm.edu.my/id/eprint/114743
Statistic Details:	View Download Statistic

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