Please use this identifier to cite or link to this item: http://localhost:8081/xmlui/handle/123456789/3755
Title: STUDY OF FREEZING OF FOOD MATERIALS
Authors: Kumar, B. Ravi
Keywords: MECHANICAL & INDUSTRIAL ENGINEERING;FREEZING;FOOD MATERIALS;ENTHALPY FORMULATION
Issue Date: 1996
Abstract: An analytical method, involving enthalpy formulation, to predict freezing time of foods during freezing process is carried out and compared with methods based on temperature based formulation. Computer programs were written for numerical method based on enthalpy formulation of heat conduction with gradual phase change and used to test experimental freezing times in foods of different geometrical shapes. The enthalpy transformation is easy to use as it requires minimum thermal property data. The predictions from the program compared favourably with published
URI: http://hdl.handle.net/123456789/3755
Other Identifiers: M.Tech
Research Supervisor/ Guide: Verma, H. K.
Kumar, Anil
metadata.dc.type: M.Tech Dessertation
Appears in Collections:MASTERS' DISSERTATIONS (MIED)

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