Cooling Time Calculator

based on Q. T. Pham, International Journal of Refrigeration

Bi1: 3.966922
Bi2: 0.979782
Bi3: 2.473352
film coefficient: 40.66095 W/m^2K
Heat Load (precooling): 38360.68 Joules
Heat Load (freezing): 197318.4 Joules
Heat Load (subcooling): 17573.63 Joules
253252.7 Joules
Mean final temperature: -13.2881 C T1 664.8343 seconds
LMTD precooling: 32.96065 K T2 3707.678 seconds
TD freezing: 26.8 K T3 387.1346 seconds
LMTD subcooling: 21.36038 K Total time 4759.647 seconds
1.32212417
Parameters:

Product lean sirloin (beef)

Mass of Product 0.8256 kg
Characteristic Length 0.04 m
Surface Area 0.0608 m^2
see guidelines
Air velocity 10 m/s
Room temperature -30 C

Temp Product Entering 10 C

Temp Product Leaving Center -10 C
Freezing Point (MEAN) -3.2 C

Specific Heat Unfrozen 3520 J/kgK

Specific Heat Frozen 2110 J/kgK
Latent Heat Freezing 239000 J/kg

Thermal Conductivity Unfrozen 0.41 W/mK

Thermal Conductivity Frozen 1.66 W/mK
Data from ASHRAE on convective heat transfer
Product air velocity (m/s) surface area characteristic length (mm)

Fish (tuna) N/A

beef (carcass) 0.3-1.8 N/A
pork (carcass) N/A
ham (cured, whole, lean) N/A N/A
lamb (composite) N/A
chicken 1 to 3 N/A N/A
h

10-21.8
Product Initial Freezing Point Cp Above Cp Below Latent heat k above k below

Fish (tuna) -2.2 3430 2190 227000 0.53 1.3

beef (carcass) -2.2 3240 2310 191000 0.506 1.42
pork (carcass) -2.2 3080 3100 166000 0.453 1.42
ham (cured, whole, lea -2.2 3470 2220 228000 0.48 1.43
lamb (composite) -1.9 3600 2140 245000 0.456 1.12
chicken -2.8 4340 3320 220000 0.412 1.27
ice cream -5.6 3220 2740 204000 0.504 1.051

1 -2.1 3710000 1900000 209000000 0.55 1.65

orange juice -0.4 3900 1760 297000 0.435 2.19
lean sirloin (beef) -1.7 3520 2110 239000 0.41 1.66
storage temp Density

-25
-20
-20
-20
-20
-20 sweat et al Formula : k(Watt/m‐°C) = 0.476 + 0.000
-20

-10
-18
-10
t/m‐°C) = 0.476 + 0.00060T(°C) (0–20°C) and k(Watt/m ‐°C) = 1.07 − 0149T − 1.04 × 10 −4T2(−75 to −10°C)
4T2(−75 to −10°C)