This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

CONTENTS 26.1 Freezing in Biological Materials.............................................................................
..................... 636 26.2 Mode of Preserving Action …

Heat transfer during freezing of a food material involves a complex situation of simultaneous
phase transition and changing thermal properties. Models for predicting freezing times …

A simple method is presented for predicting freezing times of predominantly aqueous
foodstuffs. The method assumes that heat is released at a 'mean freezing temperature' …

In this work a feedforward neural network, trained and validated using experimental values
of freezing and thawing times of foods and test substances of different geometries, is …

Planck's equation for predicting freezing times ignores sensible heat and the gradual
character of the phase-change process in foodstuffs. By making certain analytical …

Freezing time and freezing heat load are the two most important factors determining the
economics of food freezers. This Brief will review and describe the principal methods …

Existing food freezing time formulas have not been tested on low moisture, low freezing
point foods or cryogenic temperatures. A systematic numerical experiment was therefore …

ABSTRACT A simplified model previously developed for freezing time calculations in plate
freezers is extended to systems with two or three dimensional heat flow. The model …