Food freezing and thawing calculations /

Food freezing and thawing calculations /

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Bibliographic Details
Author / Creator:	Pham, Q. Tuan, author.
Imprint:	New York : Springer, [2014] ©2014
Description:	1 online resource.
Language:	English
Series:	Springerbriefs in food, health, and nutrition SpringerBriefs in food, health, and nutrition.
Subject:	Frozen foods. Thawing. Food -- Preservation. Food -- Preservation. Frozen foods. Thawing.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11084558

Hidden Bibliographic Details
ISBN:	9781493905577 1493905570 9781493905560 1493905562
Notes:	Includes bibliographical references and index. Print version record.
Summary:	Freezing time and freezing heat load are the two most importantfactors determining the economics of food freezers. ThisBrief willreview and describe the principal methods available for theircalculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to deriveexact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numericalcalculations and numerical methods, which use computationaltechniques such as finite elements analysis to solve the complete set of equations describing the physical process. TheBrief willevaluate the methods against experimental data and develop guidelineson the choice of method. Whatever technique is used, the accuracy ofthe results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, theestimation methods and data for these parameters will be reviewed andtheir impacts on the calculations will be evaluated. Freezing is oftenaccompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressureconditions; therefore methods to take these phenomena into accountwill also be reviewed.
Other form:	Print version: Food Freezing and Thawing Calculations 9781493905560
Standard no.:	10.1007/978-1-4939-0557-7

Description
Summary:	Freezing time and freezing heat load are the two most importantnbsp;factors determining the economics of food freezers. Thisnbsp;Brief willnbsp;review and describe the principal methods available for theirnbsp;calculation. The methods can be classified into analytical methods,nbsp;which rely on making physical simplifications to be able to derivenbsp;exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numericalnbsp;calculations and numerical methods, which use computationalnbsp;techniques such as finite elements analysis to solve the complete setnbsp; of equations describing the physical process. Thenbsp;Brief willnbsp;evaluate the methods against experimental data and develop guidelinesnbsp;on the choice of method. Whatever technique is used, the accuracy ofnbsp;the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties.nbsp;In addition, thenbsp;estimation methods and data for these parameters will be reviewed andnbsp;their impacts on the calculations will be evaluated. Freezing is oftennbsp;accompanied by mass transfer (moisture loss, solute absorption),nbsp;super cooling and nucleation and may take place under high pressurenbsp;conditions; therefore methods to take these phenomena into accountnbsp;will also be reviewed.
Physical Description:	1 online resource.
Bibliography:	Includes bibliographical references and index.
ISBN:	9781493905577 1493905570 9781493905560 1493905562