Extension to Planck's equation for predicting freezing times of foodstuffs of simple shapes

Pham, Q.T.

doi:10.1016/0140-7007(84)90008-2

Cited by 77 publications

(53 citation statements)

References 6 publications

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“…O congelamento é um dos métodos mais importantes de preservação de alimentos (PHAM, 1984). O congelamento da água reduz a atividade de microrganismos e enzimas, retardando a deterioração dos alimentos (FUNG, 1995).…”

Section: Congelamentounclassified

Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos.

Matsuda¹

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Section: Congelamentounclassified

Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos.

Matsuda¹

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“…The process times were calculated by Pham's freezing time prediction model (Pham, 1984), for pre-cooling (t pre ), freezing step (t freez ) and sub cooling (t sub ) (Equations 7, 8 and 9, respectively). ( )…”

Section: Process Timesmentioning

confidence: 99%

“…The specific heat capacity per mass unit, due to temperature decrease and phase change in each process stage, was determined by Equations 1, 2 and 3 (Q pre , Q freez e Q sub , respectively) (Pham, 1984). ].…”

Section: Specific Heat Capacitymentioning

confidence: 99%

Energy consumption reduction strategy for freezing of packaged food products

Gonçalves

Silveira

2017

Food Sci. Technol

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On this work, a model of the process of freezing strawberries placed in boxes using forced air tunnel was studied. A strategy of operating condition modification in each stage of the process (pre-cooling, freezing step and sub-cooling) was applied, in a simulated process, regarding air temperature change. Time and energy consumption behaviors due to air temperature conditions in the tunnel were evaluated for each stage. Air temperature at different process stages affected both process times and system thermal demands. Dperating conditions for each stage, which provided the best system global performance, were chosen, aiming energy consumption reduction without damaging product final quality, once each stage minimum requirements were taken into account. The strategy proposed produced an energy economy of 5.9%, comparing to the traditional process using constant temperatures, and it showed potential to be applied in different products and equipment with appropriate changes in the methodology.

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“…Analytical methods deliver freezing time predictions and are often based on Plank's equation 1 , see [15]. In [13] freezing time predictions for rectangular blocks of foodstuff are described, whereas [12] introduces an extension of Plank's equation for simple shapes. Analytical functions to predict freezing and thawing times for regular and irregular shapes are presented in [6] and [7], respectively.…”

Section: Introductionmentioning

confidence: 99%

Estimation of inner-domain temperatures for a freezing process

Backi

Bendtsen²,

Leth³

et al. 2014

2014 IEEE Conference on Control Applications (CCA)

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Abstract-In this paper a state observer for a distributed parameter system (DPS) with nonconstant parameter functions is presented. The DPS describes the freezing of foodstuff in vertical plate freezers and is a nonlinear heat equation. The observer is based upon the Extended Kalman Filter, meaning that the nonlinear heat equation has been discretized in the spatial domain before designing the observer. We show that the observer is robust with respect to perturbations of parameter functions and noisy measurement signals and that the innerdomain temperatures can be correctly estimated.

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Extension to Planck's equation for predicting freezing times of foodstuffs of simple shapes

Cited by 77 publications

References 6 publications

Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos.

Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos.

Energy consumption reduction strategy for freezing of packaged food products

Estimation of inner-domain temperatures for a freezing process

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