A literature review of the freezing point expressions shows the availability of various equations to estimate the freezing rate. The expression of the cooling rate during freezing is used to estimate the freezing rate. Cylinders of bread dough were frozen in a tunnel with three different freezing conditions. Gassing power of the yeasted dough (saccharomyces cerevisiae) after thawing were obtained with regards to the location. A finite difference scheme was used to model freezing of an infinite cylinder of bread dough and to calculate freezing rates. Experimental results pointed out that gassing power and thus the freezing rate were both location dependent. The influence of the beginning criterion and of the ending criterion for freezing are related to the freezing rate expressions. A modified expression of the freezing rate is proposed (weighted freezing rate) and is related to gassing power.
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