A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS

Abstract

ABSTRACT The problem of onedimensional heat transfer in finite slabs of freezing food materials cooled from both sides is considered. The authors’ modification to Plank's equation is compared with a numerical scheme. The paper shows that in the important slab freezing problem a simple formula, based on an approximate analytical solution, is at least as accurate as a complex finite difference formulation, and has some substantial practical advantages.