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A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS

A. Cleland, R. L. Earle
Published 1977 · Chemistry

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The problem of onedimensional heat transfer in finite slabs of freezing food materials cooled from both sides is considered. The authors’ modification to Plank's equation is compared with a numerical scheme. The paper shows that in the important slab freezing problem a simple formula, based on an approximate analytical solution, is at least as accurate as a complex finite difference formulation, and has some substantial practical advantages.
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