Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1962. Department of Chemical Engineering.
Freezing is an important process in food preservation.During freezing, changes may occur in food structure.It has been shown that the quality of frozen foods, especially the texture, is related to temperature progression during freezing and thawing.
Despite the importance of temperature history in the processing of freezing and thawing, there is a lack of mathematical models for studying the operation of such processes.This process is so complex, precise modeling methods are not available.
The purpose of this study is to solve numerically the exact differential equations which describe the freezing of a real food system.These calculation results are then compared with temperature progressions in the center of some foods during freezing, obtained experimentally in this work.
Advisor: Luh C. Tao