03702nam 22006255 450 991029863930332120200701085301.01-4939-0557-010.1007/978-1-4939-0557-7(CKB)2560000000148538(EBL)1730891(OCoLC)884646101(SSID)ssj0001199709(PQKBManifestationID)11703444(PQKBTitleCode)TC0001199709(PQKBWorkID)11205053(PQKB)10992941(MiAaPQ)EBC1730891(DE-He213)978-1-4939-0557-7(PPN)178319546(EXLCZ)99256000000014853820140416d2014 u| 0engur|n|---|||||txtccrFood Freezing and Thawing Calculations /by Q. Tuan Pham1st ed. 2014.New York, NY :Springer New York :Imprint: Springer,2014.1 online resource (163 p.)SpringerBriefs in Food, Health, and Nutrition,2197-571XDescription based upon print version of record.1-4939-0556-2 Includes bibliographical references and index.Preface -- Nomenclature -- Introduction to the Freezing Process -- Heat Transfer Coefficient and Physical Properties -- Introduction -- Analytical Solutions -- Approximate and Empirical Methods -- Numerical Methods -- Modeling Coupled Phenomena -- Conclusions -- References -- Index.Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set  of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.SpringerBriefs in Food, Health, and Nutrition,2197-571XFood—BiotechnologyBiochemical engineeringFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Biochemical Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C12029Food—Biotechnology.Biochemical engineering.Food Science.Biochemical Engineering.664.02853Pham Q. Tuanauthttp://id.loc.gov/vocabulary/relators/aut1061537MiAaPQMiAaPQMiAaPQBOOK9910298639303321Food Freezing and Thawing Calculations2519092UNINA