Online citations, reference lists, and bibliographies.
← Back to Search

A COMPARISON OF METHODS FOR PREDICTING THE FREEZING TIMES OF CYLINDRICAL AND SPHERICAL FOODSTUFFS

A. Cleland, R. L. Earle
Published 1979 · Mathematics

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
A series of experiments was carried out to determine the freezing time of cylindrical and spherical blocks of a widely used food analogue material. These results were used to assess the accuracy of calculation methods in the literature, including both numerical (computer) and modified analytical methods. A three-level implicit finite difference scheme was developed which gave good accuracy, but no better than an extension of an analytical method which is therefore advocated on the grounds of ease of use. It covers the range, of conditions most likely to be encountered in practical food freezing situations.
This paper references
10.1063/1.1707282
Problem of Ice Formation
C. L. Pekeris (1939)
10.1088/0370-1301/68/5/302
A Study of the Thermal Diffusion Equation with Boundary Conditions corresponding to Solidification or Melting of Materials Initially at the Fusion Temperature
F. Kreith (1955)
10.1093/QJMAM/13.3.374
ON THE NUMERICAL SOLUTION OF A CYLINDRICAL HEAT-CONDUCTION PROBLEM
E. L. Albasiny (1960)
10.1115/1.3641680
Application of the Heat Balance Integral to Problems of Cylindrical Geometry
T. J. Lardner (1961)
10.1115/1.3684380
The Fusion Times of Slabs and Cylinders
D. C. Baxter (1962)
10.1016/0017-9310(62)90163-1
On the application of integral-methods to the solution of problems involving the solidification of liquids initially at fusion temperature
G. Poots (1962)
10.1090/S0025-5718-1966-0207224-5
A Linear Three-Level Difference Scheme for Quasilinear Parabolic Equations*
M. Lees (1966)
10.1016/0017-9310(66)90010-X
The freezing of spheres
D. Langford (1966)
10.1002/AIC.690140508
Generalized solution of freezing a saturated liquid in a convex container
L. Tao (1968)
10.1016/0017-9310(70)90012-8
Phase change of spherical bodies
S. H. Cho (1970)
10.1252/JCEJ.3.39
AN APPLICATION OF STEFAN''S PROBLEM TO THE FREEZING OF A CYLINDRICAL FOOD-STUFF
T. Komori (1970)
10.1016/0009-2509(71)83042-7
Analytical solutions for freezing a saturated liquid inside or outside cylinders
Y. Shih (1971)
10.1016/0009-2509(71)87017-3
An approximate analytical solution for non-planar moving boundary problems
T. G. Theofanous (1971)
10.1115/1.3450002
Perturbation Solutions for Spherical Solidification of Saturated Liquids
R. I. Pedroso (1973)
10.1016/0017-9310(73)90042-2
Inward spherical solidification—solution by the method of strained coordinates
R. I. Pedroso (1973)
10.1021/I160045A002
Solution of Moving-Boundary Transport Problems in Finite Media by Integral Transforms. II. Problems with a Cylindrical or Spherical Moving Boundary
M. Selim (1973)
10.1002/NME.1620080314
Finite element solution of non‐linear heat conduction problems with special reference to phase change
G. Comini (1974)
10.1016/0017-9310(74)90061-1
The inward solidification of spheres and circular cylinders
D. Riley (1974)
A new method for prediction of surface heat transfer coefficients in freezing.
A. Cleland (1976)
Heat transfer during freezing of foods and prediction of freezing times : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Biotechnology at Massey University
A. Cleland (1977)
10.1016/0017-9310(77)90187-9
The third kind of boundary condition in numerical freezing calculations
A. Cleland (1977)
10.1016/0017-9310(77)90093-X
A simple and apparently safe solution to the generalised stefan problem
J. Kern (1977)
10.1111/J.1365-2621.1977.TB14506.X
A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS
A. Cleland (1977)



This paper is referenced by
10.1016/J.TSEP.2021.100933
Freezing time-temperature behavior and parametric study of cylindrical shaped tylose gel samples: A numerical and experimental study
C. Deep (2021)
10.1016/j.enbuild.2020.110103
Review of experimental data associated with the solidification characteristics of water droplets on a cold plate surface at the early frosting stage
Mengjie Song (2020)
10.1016/J.IJREFRIG.2018.11.009
Freezing times using time derivative of temperature on surface of foods
S. R. Ferreira (2019)
10.33140/amse/02/01/20
Freeze-Thaw Characteristics of Water-Based Copper Oxide Nanofluid
B. Sahoo (2019)
10.1111/JFPE.13174
Three‐dimensional modeling of heat transfer during freezing of suspended and in‐contact‐with‐a‐surface yellow potatoes and ullucus
W. F. Salas-Valerio (2019)
10.1016/J.IJREFRIG.2018.08.013
Analysis of the freezing time of chicken breast finite cylinders
C. Zilio (2018)
10.1007/978-1-4939-6496-3_22
Ultrasound-Assisted Freezing of Fruits and Vegetables: Design, Development, and Applications
M. Islam (2017)
10.1201/9781315374543-11
Freezing Time Calculations
G. Calderón-Domínguez (2016)
10.1016/J.IJREFRIG.2016.01.021
Freezing time of an infinite cylinder and sphere using the method of lines
S. R. Ferreira (2016)
10.1007/978-1-4939-0557-7
Food Freezing and Thawing Calculations
Q. Pham (2014)
10.1016/B978-0-12-398530-9.00007-3
Chapter 7 – Food Freezing
R. Singh (2014)
10.1016/J.JFOODENG.2013.12.007
Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing
Q. Pham (2014)
10.1016/B978-0-12-385881-8.00013-6
Food Freezing Technology
C. Marella (2013)
Building the Method to Determine the Rate of Freezing Water in Penaeus monodon of the Freezing Process
N. Dzung (2012)
10.1201/b12137-4
Freezing and Thawing
V. Salvadori (2012)
CARPATHIAN JOURNAL OF FOOD
L. Giurgiulescu (2012)
10.1016/J.JFOODENG.2010.05.022
Freezing time prediction for partially dried papaya puree with infinite cylinder geometry
C. Ilicali (2010)
Przykład predykcji czasu zamrażania żywności przy użyciu modelu analityczno-empirycznego
J. Surowski (2009)
10.34302/crpjfst
Carpathian journal of food science and technology
Universitatea de Nord din Baia Mare (2009)
ESTUDO DO CONGELAMENTO DA MASSA DE PÃO: DETERMINAÇÃO EXPERIMENTAL DAS PROPRIEDADES TERMOFÍSICAS E DESEMPENHO DE PANIFICAÇÃO
S. Paulo (2008)
10.1016/J.JFOODENG.2007.05.006
Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach
S. Goñi (2008)
10.1111/J.1365-2621.1982.TB00221.X
Heat and mass transport in the freezing of apple tissue
J. L. Bomben (2007)
10.1016/B978-081551538-8.50014-5
12 – Food Freezing Technology
K. Muthukumarappan (2007)
10.1111/J.1365-2621.1988.TB00576.X
Prediction of heating times for cubes of beef during water cooking
D. Burfoot (2007)
New techniques for measuring thermal properties and surface heat transfer applied to food freezing
Jon Eirik Brennvall (2007)
10.1016/J.APPLTHERMALENG.2005.07.005
Sensitivity of freezing time estimation methods to heat transfer coefficient error
Brian A. Fricke (2006)
10.1016/J.IJREFRIG.2006.03.018
Development and validation of "grey-box" models for refrigeration applications: a review of key concepts
S. Estrada-Flores (2006)
Freezing processes: physical aspects.
A. Bail (2004)
10.1016/S0260-8774(02)00385-0
The original Plank equation and its use in the development of food freezing rate predictions
M. López-Leiva (2003)
10.1016/S0017-9310(02)00399-X
Experimental and numerical analysis of the temperature transition of a suspended freezing water droplet
J. Hindmarsh (2003)
On-farm blast freezing of saskatoon berries
N. Stephenson (2002)
FOOD FREEZING TIMES AND HEAT TRANSFER COEFFICIENTS
B. Fricke (2002)
See more
Semantic Scholar Logo Some data provided by SemanticScholar