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Description: Models for predicting freezing times range from relatively simpleanalytical equations basedon a numberof assump tions to the more versatile numerical methods which require a lot of computing time and a sophisticated computer. A number of simple analytical equations were evaluated to predict the freezing time of meat patties under three different freezing conditions. TheHung and Thompson (1983) model closely predicted the observed freezing times for air blast freezing while the Mott (1964) model closely predicted the freezing times for all three freezing conditions. The Ramaswamy (1979) model closely predicted the freezing time for cryogenic freezing. Sample thickness, heattransfer coefficient, and latent heat of fusion were the three parameters which had the greatest effect onthefreezing timecalculated withthe various models tested.

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Citation: G.S. Mittal, R. Hanenian and P. Mallikarjunan 1993. EVALUATION OF FREEZING TIME PREDICTION MODELS FOR MEAT PATTIES. Canadian Agricultural Engineering 35(1):75-81.
Volume: 35
Issue: 1
Pages -
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Date: 1993
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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