Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method

An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose‐ MH‐1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.