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FOOD FREEZING
FOOD SCIENCE AND TECHNOLOGY 151
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Frozen-Food Properties
1. Density
The density of solid water is less than that of liquid water
The density of a frozen food is less than the unfrozen product
Intensive properties
The magnitude of change in density is proportional to the
moisture content of the product
2. Thermal conductivity
The thermal conductivity of ice is about four times larger than
that of liquid water.
Same influence in the thermal conductivity of a frozen food
Food Freezing Basic Concep
ts (cont'd) - Prof. Vinod
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Frozen-Food Properties
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PLANKS EQUATION
Planks equation is an approximate analytical
solution for a simplified phase-change model.
Plank assumed that the freezing process:
(a) commences with all of the food unfrozen
but at its freezing temperature.
(b) occurs sufficiently slowly for heat transfer
in the frozen layer to take place under
steady-state
Food conditions.
Freezing Basic Concep
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ts (cont'd) - Prof. Vinod
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A(TF Ta )
dx
q
AL f
1
x
dt
h kf
Food Freezing Basic Concep
ts (cont'd) - Prof. Vinod
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(TF Ta ) 2h 8k f
L f
Eq. 7.5
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P 'a R 'a 2
tf
(TF Ta ) h
k f
L f
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)
TF T hc
k
1000 kg / m 3 250 kJ / kg
0.07 m
(0.07 m) 2
tF
[
]
o
o
2
[1.25 C (15 C )] 6 (50 W / m .K ) 24 (1.2 W / m. K )
3
3
kJ
4 m .K
4 m .K
18182 3 o [2.33 10
1.7 10
]
W
W
m . C
7.33 kJ / W
Since 1 KJ 1000 J and 1W 1 J / s
7.33 1000 J
tF
7.33 10 3 s 2.04 hr
1 J /s
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(7.8)
d c H1 H 2
tF
E f h T1
T2
N Bi
1
(7.9)
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H 1 u cu (Ti T fm )
(7.10)
H 2 f [ L f c f (T fm Tc )]
(7.11)
Ti T fm
T1
2
T2 T fm Ta
Ta
(7.12)
(7.13)
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