R20 -- Cooling and Freezing Times of Foods - (I-P)

Preservation of food is one of the most significant applications of refrigeration. Cooling and freezing food effectively reduces the activity of microorganisms and enzymes, thus retarding deterioration. In addition, crystallization of water reduces the amount of liquid water in food and inhibits microbial growth (Heldman 1975).

Numerous methods for predicting the cooling and freezing times of foods and beverages have been proposed, based on numerical, analytical, and empirical analysis. Selecting an appropriate estimation method from the many available methods can be challenging. This chapter reviews selected procedures available for estimating the air-blast convective cooling and freezing times of foods and beverages, and presents examples of these procedures. These procedures use the thermal properties of foods, discussed in Chapter 19.

Chapter Table of Contents

Thermodynamics of Cooling and Freezing
Cooling Times of Foods and Beverages
Sample Problems for Estimating Cooling Time
Freezing Times of Foods and Beverages
Sample Problems for Estimating Freezing Time
Symbols

Citation: ASHRAE Handbook -- Refrigeration: Chapter 20, Cooling and Freezing Times of Foods



Product Code(s): D-R202010IP