Calculation of heat transfer coefficients for foods

The design of food refrigeration equipment requires estimation of the cooling and freezing times of foods and beverages, as well as the corresponding refrigeration loads. The accuracy of these estimates, in turn, depends upon accurate estimates of the surface heat transfer coefficient for the cooling or freezing operation. A unique iterative algorithm, utilizing the concept of "equivalent heat transfer dimensionality," was developed to obtain heat transfer coefficient from cooling curves. Cooling curves were obtained from an industrial survey, and, utilizing the iterative algorithm, heat transfer coefficients were determined for various food items. A small portion of that data presented in this paper. This information will make possible a more accurate determination of cooling and freezing times and corresponding refrigeration loads.