Cooling And Freezing Times Of Foods???

Help

Does anyone know how to calculate the freezing time for a bar of chees??

Hi, dgarciaMex :)

Welcome to RE forums..

Quote:

---

Originally Posted by dgarciaMex

Help

Does anyone know how to calculate the freezing time for a bar of chees??

---

Assume you are asking about cheese;)

You must know specific heat of your cheese before freezing and after freezing and of course the quantity of cheese you want to freeze..try Google or Ashrae for more info...

For full fat cheese with 35-50% of water and 65-50% of dry matter specific heat before freezing is 0,45-0,60 kcal/kg *C or (1.88 - 2,51 kJ/kg K) after freezing is about 0,30 kcal/kg*C or (1,26 kJ/kg K) and with enthalpy of 26-37 kcal/kg or 109-155 kJ/kg

freezing point is about -8*C and heat of respiration is about 1-1,4 kcal/kg

....those are very old data and maybe you must search for newest and maybe compare;)

of course this is not valid for all types of cheese ...for lean cheese with more water and less dry matter all values are bigger...

...take care about weight and thickness's of your cheese bars :D

Hope this is of some help...

Best regards, Josip :)

Quote:

---

Originally Posted by Josip

Hi, dgarciaMex :)

Welcome to RE forums..



Assume you are asking about cheese;)

You must know specific heat of your cheese before freezing and after freezing and of course the quantity of cheese you want to freeze..try Google or Ashrae for more info...

For full fat cheese with 35-50% of water and 65-50% of dry matter specific heat before freezing is 0,45-0,60 kcal/kg *C or (1.88 - 2,51 kJ/kg K) after freezing is about 0,30 kcal/kg*C or (1,26 kJ/kg K) and with enthalpy of 26-37 kcal/kg or 109-155 kJ/kg

freezing point is about -8*C and heat of respiration is about 1-1,4 kcal/kg

....those are very old data and maybe you must search for newest and maybe compare;)

of course this is not valid for all types of cheese ...for lean cheese with more water and less dry matter all values are bigger...

...take care about weight and thickness's of your cheese bars :D

Hope this is of some help...

Best regards, Josip :)

---

or,,, about 10 minutes :)

Please download the handbook from this link. Maybe it would be of help.

http://download.yousendit.com/257464D90045C7A3

It should be downloaded within 7 days from today.

Thanks for that post Samarjit. Looks like a good publication.

I am trying to recall a site the USDA had on food preservation on downloadable .pdf file. If I re-discover it, will post.

Also this link may serve as useful to many in emerging markets on the "cold chain" - Dr Patrick Brecht has done some consultancy for us and is considered an authority in the field ( no pun intended) of post - harvest work.
Some of his articles are freely posted on the site ... his consultancy costs however!!!

http://www.pebcommodities.com/news.htm

Good to know that these services are out there. Who knows, you may have multi million project in India, China and so forth in near future.

I will post this link also on the thread where gentleman asked about "hydrocoolers" - Dr Pat's firm has done research on all that too!

best regards
T-P

Thank you Thermo Prince. I shall be keenly awaiting the link for download.