MODELING HEAT-TRANSFER DURING HIGH-PRESSURE FREEZING AND THAWING

An existing theoretical model for predicting product temperature profi les during freezing and thawing processes was extended for simulating high-pressure freezing and thawing processes. To take into account the influence of elevated pressure a simplifying approach is suggested, c onsisting of shifting the known thermophysical properties at atmospher ic pressure on the temperature scale depending on the prevalent pressu re. The applicability of the method to simulate high-pressure freezing and thawing profiles was tested for a food simulant (Tylose). Good ag reement between experimental and predicted temperature profiles was ob served for both high pressure freezing and thawing.