A new method of predicting the time-variability of product heat load during food cooling — Part 1: Theoretical considerations

摘要: Abstract A new method has been developed to predict the way in which heat load placed upon a refrigeration system by cooling food products varies with time. This information is important designers and plant operators as capital running costs may depend strongly sustained system. The utilises ordinary differential equation models of both chilling phase change processes requires only one parameter addition those required existing freezing time prediction methods. tested against finite difference (FD) calculations under wide range conditions for product shapes FD methods be applied. It was found within 10% estimate all test cases, except at very start end process. much fewer computational resources than FD, capable extension not easily handled