SLIDE 63 63 Institute of Agricultural Engineering│Tropics and Subtropics Group
Cooling curve calculation
Y is analog zu „Moisture Ratio MR“ for a drying curve
Coefficients j and f depend on Biot Number, Diffusivity und Geometry of the product
k: Heat conduction h: Heat convection to cooling medium Cp: Heat capacity α: Diffusivity L: Dimension of the product (For sphere products is the radius) Tm: Temperature Cooling medium Ti: Start temperature θ: Time (s)
Learn more with the ASHRAE - Refrigeration Handbook(2010) Charpter 20 “Freezing and cooling times of food”