Predict freezing time using Plank's Equation

(Shape: Spherical)

Product Diameter m

Air Temperature C

Convective heat transfer coefficient W/m2C

Initial Freezing Point C
Latent Heat kJ/kg
Density kg/m3

Thermal conductivity of frozen food W/mC

Procedure:

You may change any number in the list of data variables then click on the Result button to view freezing time in the Result window. The default values are same as in Example 7.1 (Introduction to Food Engg)

Try different values for process conditions, such as air temperature, convective heat transfer coefficient and product diameter. Keep a note of the various calculated freezing times.

Determine if lowering the air temperature, increasing convective heat transfer coefficients or decreasing diameter will reduce the freezing time. Which factor appears to have the largest influence on the freezing time?