Software
Heat Balance in Freezing and Thawing Food
Autor
Normand, Mark
Resumen
Educação Superior::Ciências Exatas e da Terra::Física This Demonstration calculates the ideal net heat added or removed to thaw or freeze 1 kilogram of food. You can input the initial and final temperatures, freezing point, heat capacity above and below the freezing point, and latent heat. It is assumed that these thermal properties are constant over the pertinent temperature range. The result is given in kilojoules per kilogram. A schematic plot (not to scale) displays the freezing or thawing process, showing the initial, final, and freezing or thawing temperatures