Prediction of freezing and thawing times for foods of three-dimensional irregular shape by using a semi-analytical geometric factor

Md M. Hossain; D. J. Cleland; A. C. Cleland

doi:10.1016/0140-7007(92)90055-Y

Prediction of freezing and thawing times for foods of three-dimensional irregular shape by using a semi-analytical geometric factor

Md M. Hossain, D. J. Cleland, A. C. Cleland

Research output: Contribution to journal › Article › peer-review

42 Citations (Scopus)

Abstract

A new expression for a geometric factor for ellipsoid shapes is developed by applying semi-analytical solutions of phase-change problems with convective cooling at the surface. Testing against finite element predictions for prolate and oblate spheroids showed that the new formula is more accurate than any alternative shape factor for practical ranges of conditions. By use of a model ellipsoid defined as having the same volume, characteristics dimension and smallest orthogonal cross-sectional area as the actual shape in conjunction with the proposed shape factor, published experimental freezing and thawing times of three-dimensional irregular shapes are more accurately predicted that by any other shape factor.

Original language	English
Pages (from-to)	241-246
Number of pages	6
Journal	International Journal of Refrigeration
Volume	15
Issue number	4
DOIs	https://doi.org/10.1016/0140-7007(92)90055-Y
Publication status	Published - 1992
Externally published	Yes

Keywords

freezing times
mathematical model
thawing times

ASJC Scopus subject areas

Building and Construction
Mechanical Engineering

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10.1016/0140-7007(92)90055-Y

Cite this

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abstract = "A new expression for a geometric factor for ellipsoid shapes is developed by applying semi-analytical solutions of phase-change problems with convective cooling at the surface. Testing against finite element predictions for prolate and oblate spheroids showed that the new formula is more accurate than any alternative shape factor for practical ranges of conditions. By use of a model ellipsoid defined as having the same volume, characteristics dimension and smallest orthogonal cross-sectional area as the actual shape in conjunction with the proposed shape factor, published experimental freezing and thawing times of three-dimensional irregular shapes are more accurately predicted that by any other shape factor.",

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AU - Hossain, Md M.

AU - Cleland, D. J.

AU - Cleland, A. C.

PY - 1992

Y1 - 1992

N2 - A new expression for a geometric factor for ellipsoid shapes is developed by applying semi-analytical solutions of phase-change problems with convective cooling at the surface. Testing against finite element predictions for prolate and oblate spheroids showed that the new formula is more accurate than any alternative shape factor for practical ranges of conditions. By use of a model ellipsoid defined as having the same volume, characteristics dimension and smallest orthogonal cross-sectional area as the actual shape in conjunction with the proposed shape factor, published experimental freezing and thawing times of three-dimensional irregular shapes are more accurately predicted that by any other shape factor.

AB - A new expression for a geometric factor for ellipsoid shapes is developed by applying semi-analytical solutions of phase-change problems with convective cooling at the surface. Testing against finite element predictions for prolate and oblate spheroids showed that the new formula is more accurate than any alternative shape factor for practical ranges of conditions. By use of a model ellipsoid defined as having the same volume, characteristics dimension and smallest orthogonal cross-sectional area as the actual shape in conjunction with the proposed shape factor, published experimental freezing and thawing times of three-dimensional irregular shapes are more accurately predicted that by any other shape factor.

KW - freezing times

KW - mathematical model

KW - thawing times

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ER -

Prediction of freezing and thawing times for foods of three-dimensional irregular shape by using a semi-analytical geometric factor

Abstract

Keywords

ASJC Scopus subject areas

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