Introduction To Food Freezing - 3

FST 151
FOOD FREEZING
FOOD SCIENCE AND TECHNOLOGY 151
Food Freezing - Basic concepts (contd)

Lecture Notes
Prof. Vinod K. Jindal

(Formerly Professor, Asian Institute of Technology)
Visiting Professor
Chemical Engineering Department
Mahidol University
Salaya, Nakornpathom
Thailand
Food Freezing Basic Concepts 1
(cont'd) - Prof. Vinod Jindal
Frozen-Food Properties
Depend on thermal properties of the food product
Phase change: Liquid (water) change to solid, the density,
thermal conductivity, heat content (enthalpy), specific heat of the
product change as temperature decreases below the initial
freezing point for water in the food.
1. Density
The density of solid water is less than that of liquid water
The density of a frozen food is less than the unfrozen product
Intensive properties
The magnitude of change in density is proportional to the
moisture content of the product
2. Thermal conductivity
The thermal conductivity of ice is about four times larger than
that of liquid water.
Same influence in the thermal conductivity of a frozen food

Frozen-Food Properties
3. Enthalpy (heat content)
Important parameter for refrigeration requirement
The heat content normally zero at -40 oC and increases with
increasing temperature
Significant changes in enthalpy occur in 10 oC below the initial
freezing temperature.
4. Apparent specific heat
Depend on function of temperature and phase changes for
water in the product
The specific heat of a frozen food at a temperature greater
than 20 below the initial point (-2.61 oC)
5. Apparent thermal diffusivity
The apparent thermal diffusivity increases as the temperature
decreases below the initial freezing point
Frozen product shows larger magnitude than unfrozen product

Freezing Time Calculations

Freezing Time Calculation
In freezing time calculations, the imprecise

control of freezing conditions and uncertainty
in thermal properties data of foods are mainly
responsible for not so accurate predictions.
The overall accuracy of prediction is governed
more by the uncertainty in thermal properties
data rather than the calculation procedure.

There are three alternatives for obtaining
the thermal properties data of foods:
1) Use data from literature
2) Direct measurement
3) Using prediction equations based on

the composition information

PLANKS EQUATION
Planks equation is an approximate analytical

solution for a simplified phase-change model.
Plank assumed that the freezing process:
(a) commences with all of the food unfrozen

but at its freezing temperature.
(b) occurs sufficiently slowly for heat transfer

in the frozen layer to take place under
steady-state conditions.
Planks equation considers only phase
change period during freezing process.
However, Planks approximate solution is
sufficient for many practical purposes.
This method when applied to calculate the
time taken to freeze to the centre of a
slab (Fig. 1) whose length and breadth are
large compared with the thickness, results
in the following equation:

Fig. 1 Freezing of a slab
A(TF Ta ) dx
q AL f Eqs. 7.1 7.3
1 x dt

h kf
For conditions when t=0, x=0 and t=tf, x=a/2
(at the center of slab), this leads to
L f a a 2
tf
Eq. 7.5

(TF Ta ) 2h 8k f
Also Lf = mm L (for a food material)
where mm = moisture content of food (fraction)

L = latent heat of fusion of water,
333.2 kJ/(kg.0C)
The general form of Planks equation is
L f P 'a R 'a 2
tf
(TF Ta ) h k f
where P and R are constants accounting

for the product shape with P=1/2, R=1/8
for infinite plate; P=1/4, R=1/16 for infinite
cylinder; and P=1/6 and R=1/24 for sphere
or cube.

Brick-shaped solids have values of P and R lying between
those for slabs and those for cubes, which can be obtained
from the graph in Fig. 2. In this figure, 1 and 2 are the
ratios of the two longest sides to the shortest. It does not
matter in what order they are taken.
Fig. 2 Chart providing P and R constants for Planks equation

when applied to(cont'd)
a brick- Prof.or block
Vinod Jindalgeometry.
Example: Freezing time (Example 7.1)
A spherical food product is being frozen in an air-blast wind
tunnel. The initial product temperature is 10 oC and the cold
air -15 oC. The product has a 7-cm diameter with density of
1,000 kg/m3. The initial freezing temperature is -1.25 oC, and
the latent heat of fusion is 250 kJ/kg. Compute the freezing
time.
Given: Initial product temperature Ti = 10 oC

Air temperature T = -15 oC (Not 40oC)
Initial freezing temperature TF = -1.25 oC
Product diameter a = 7 cm (0.07 m)
Product density = 1000 kg/m3
Thermal conductivity of frozen product k = 1.2 W/m.k
Latent heat HL = 250 kJ/kg
Shape constants for spheres: P = 1/6, R = 1/24
Convective heat-transfer coefficient hc = 50 W/m2.k

Example: Freezing time
Solution: calculate the freezing time
H L P' a R ' a 2
tF ( )
TF T hc k
1000 kg / m 3 250 kJ / kg 0.07 m (0.07 m) 2

tF [ ]
[1.25 C (15 C )] 6 (50 W / m .K ) 24 (1.2 W / m. K )
o o 2
3 3
kJ 4 m .K 4 m .K
18182 3 o [2.33 10 1.7 10 ]
m . C W W
7.33 kJ / W
Since 1 KJ 1000 J and 1W 1 J / s
7.33 1000 J
tF 7.33 10 3 s 2.04 hr
1 J /s
tF will be o.72 hr if the if Food
the air temperature is assumed - 40oC.
Freezing Basic Concepts 45
Plank's equation results in the under-
estimation of freezing times because of the
assumptions made in its derivation.
The initial freezing temperature (TF) for most
foods is not reliably known. Although the
initial freezing temperature is tabulated for
many foods, the initial and final product
temperatures are not accounted for in the
computation of freezing times.
Also we often do not know for sure what
values of f and kf to select.

Despite the limitations, Planks equation is
the most popular method for predicting
freezing time.
Most other available methods are based
on the modification of Planks equation.
Because of data uncertainty alone,
freezing time estimates should be treated
as being accurate to within 20% at best.

Pham (1986) presented an improvement of Planks
equation for prediction of freezing times. The
approach is based on the following equations:
The mean freezing temperature is defined as
T fm 1.8 0.263Tc 0.105Ta (7.8)
where Tc is final center temperature and Ta is

freezing medium temperature. The freezing
time is given by
dc H1 H 2 N Bi
tF 1 (7.9)
E f h T1 T2 2
where dc = characteristic dimension r or shortest distance
Ef = a shape factor (1 for slab, 2 for cylinder and
3 for sphere)
H1 u cu (Ti T fm ) (7.10)
H 2 f [ L f c f (T fm Tc )] (7.11)
Ti T fm
T1 Ta (7.12)
2
T2 T fm Ta (7.13)
H1 = Enthalpy change during pre-cooling, J/m3

H2 = Enthalpy change during phase change and post-
cooling period,
FoodJ/m 3 Basic Concepts
Freezing 49
Freezing Time of Finite Shaped Objects
In Phams method, the value of Ef is adjusted (Eq. 7.16):

Ef = G1 + G2E1 + G3E2
where the values of G1, G2 and G3 are given in Table 7.1
and E1 and E2 are calculated from Eqs. 7.17 & 7.19 and
Eqs. 7.18 & 7.20, respectively.
We can now follow Example 7.2 (Singh and Heldman) and

compare the freezing time calculations based on Phams
approach and Planks equation.


Introduction To Food Freezing - 3

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FST 151

Food Freezing - Basic concepts (contd)

Prof. Vinod K. Jindal

Food Freezing Basic Concepts 17

Food Freezing Basic Concepts 18

Food Freezing Basic Concepts 34

In freezing time calculations, the imprecise

Food Freezing Basic Concepts 36

1) Use data from literature

3) Using prediction equations based on

Food Freezing Basic Concepts 37

Planks equation is an approximate analytical

Plank assumed that the freezing process:

(a) commences with all of the food unfrozen

(b) occurs sufficiently slowly for heat transfer

Food Freezing Basic Concepts 39

Also Lf = mm L (for a food material)

where mm = moisture content of food (fraction)

where P and R are constants accounting

Food Freezing Basic Concepts 42

Fig. 2 Chart providing P and R constants for Planks equation

Given: Initial product temperature Ti = 10 oC

Food Freezing Basic Concepts 44

1000 kg / m 3 250 kJ / kg 0.07 m (0.07 m) 2

Food Freezing Basic Concepts 46

Food Freezing Basic Concepts 47

where Tc is final center temperature and Ta is

H1 = Enthalpy change during pre-cooling, J/m3

In Phams method, the value of Ef is adjusted (Eq. 7.16):

We can now follow Example 7.2 (Singh and Heldman) and

Food Freezing Basic Concepts 50

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