Many published methods are available for predicting freezing or thawing time of conduction heating food. Based on approaches employed for developing these methods, they are classified into theoretical and semitheoretical theoretical, and empirical methods. Selected published methods of the first two groups are reviewed in this paper, with emphasis on examining their reliability by closely examining theoretical assumptions employed for the development.
Citation: Symposium, ASHRAE Transactions, 1985, vol. 91, pt. 2B, Honolulu, HI
Product Details
- Published:
- 1985
- Number of Pages:
- 14
- File Size:
- 1 file , 1.1 MB
- Product Code(s):
- D-HI-85-07-5
