A Simplified Analytical Model for Thawing Time Calculation in Foods
Articles > Article · 1989
Authors: COSKAN ILICALI
Journal of Food Science, International, 1989, vol 54, pp 1031-1036
DOI: 10.1111/j.1365-2621.1989.tb07937.x
Summary
ABSTRACT A simplified analytical model for the thawing time prediction of simple‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid throughout the thawing operation. The latent heat effects were incorporated into effective diffusivity terms defined for the various phases of the thawing operation. The predictions of the model were compared to experimental and numerical data obtained on thawing of infinite slabs, infinite cylinders, and spheres. The level of agreement between the predictions of the present model, and the experimental and numerical data was quite satisfactory.