LEADER 03702nam 22006255 450 001 9910298639303321 005 20200701085301.0 010 $a1-4939-0557-0 024 7 $a10.1007/978-1-4939-0557-7 035 $a(CKB)2560000000148538 035 $a(EBL)1730891 035 $a(OCoLC)884646101 035 $a(SSID)ssj0001199709 035 $a(PQKBManifestationID)11703444 035 $a(PQKBTitleCode)TC0001199709 035 $a(PQKBWorkID)11205053 035 $a(PQKB)10992941 035 $a(MiAaPQ)EBC1730891 035 $a(DE-He213)978-1-4939-0557-7 035 $a(PPN)178319546 035 $a(EXLCZ)992560000000148538 100 $a20140416d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood Freezing and Thawing Calculations /$fby Q. Tuan Pham 205 $a1st ed. 2014. 210 1$aNew York, NY :$cSpringer New York :$cImprint: Springer,$d2014. 215 $a1 online resource (163 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a1-4939-0556-2 320 $aIncludes bibliographical references and index. 327 $aPreface -- 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. 330 $aFreezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set  of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aBiochemical engineering 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C12029 615 0$aFood?Biotechnology. 615 0$aBiochemical engineering. 615 14$aFood Science. 615 24$aBiochemical Engineering. 676 $a664.02853 700 $aPham$b Q. Tuan$4aut$4http://id.loc.gov/vocabulary/relators/aut$01061537 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298639303321 996 $aFood Freezing and Thawing Calculations$92519092 997 $aUNINA