Thawing Time of Frozen Food of a Rectangular or Finitely Cylindrical Shape |
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| Authors: | CARLO NONINO KAN-ICHI HAYAKAWA |
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| Affiliation: | Author Nonino is with Institute di Fisica Tecnica e di Technologie Industriali, Universita Degli Studi di Udine, Udine, Italy. Author Hayakawa is with the Food Science Dept. New Jersey Agricultural Experiment Station, Cook College, Rutgers Univ., New Brunswick, NJ 08903. |
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| Abstract: | Through dual step simulations, theoretical regression formulae were obtained for estimating the dimensionless thawing time of rectangular or cylindrical food. These formulae contain independent variables related to an initial uniform food temperature, final central food temperature, thawing medium temperature, highest freezing point of food, empirical constant for estimating food enthalpy, shape factor of food and Biot number. The formulae were verified for their reliability by comparing thawing times estimated by these formulae with those determined experimentally. Error analyses were performed by using the formulae to examine the errors of thawing times due to uncertainty in parametric values. |
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