Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
The geometrical configuration of many food products may be approximated with an infinite slab, in so far as their heat transfer characteristics are concerned. Several researchers have utilized formulae for predicting transient state heat conduction in an infinite slab undergoing symmetric heat exchange with surrounding medium. However, in a number of food manufacturing processes, the heat transfer rate through one surface of the slab is not identical to that through another surface. There is a published analytical formula available for estimating transient state heat conduction in an infinite slab subjected to nonsymmetric heat exchange with surrounding medium. However, it is impractical because of mathematical difficulty, to apply directly this analytical formula for estimating the temperature of food subjected to nonsymmetric heating or cooling processes. Therefore, computer programs were developed to simplify this application. The programs are for the estimation of characteristic roots, transient state temperature, f and j values and the location of the thermal center. From computational results obtained by using these programs, we then developed a set of charts to simplify the estimation of food temperatures. Examples for the use of the method are included in this presentation.
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