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

• DOI: 10.1111/j.1365-2621.1979.tb03422.x
• Publication Date: 2006-08-26T10:08:13Z
• Authors: A. C. CLELAND; R. L. EARLE
• Keywords: 01 natural sciences; 0104 chemical sciences

ABSTRACTA 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.