STUDY OF FREEZING OF FOOD MATERIALS

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