EVALUATION OF FREEZING TIME PREDICTION MODELS FOR MEAT PATTIES

Models for predicting freezing times range from relatively simple anal ytical equations based on a number of assumptions to the more versatil e numerical methods which require a lot of computing time and a sophis ticated computer. A number of simple analytical equations were evaluat ed to predict the freezing time of meat patties under three different freezing conditions. The Hung and Thompson (1983) model closely predic ted the observed freezing times for air blast freezing while the Mott (1964) model closely predicted the freezing times for all three freezi ng conditions. The Ramaswamy (1979) model closely predicted the freezi ng time for cryogenic freezing. Sample thickness, heat transfer coeffi cient, and latent heat of fusion were the three parameters which had t he greatest effect on the freezing time calculated with the various mo dels tested.