Dr.

Supatpong Mattaraj
Instructor
Department of Chemical Engineering
Faculty of Engineering
Ubon Ratchathani University
1205 252 Unit Operation of Food
Engineering
Presented to
Students from Food Engineering (Agricultural )
Semester 2/2545
Objective: Preservation of food by food
freezing
Freezing temperature leveling below 0
o
C causes a
reduction in growth rates for microorganisms (for
microbial activity).
Influence of product quality:
Fluctuation in storage temperature
Freezing process (depend on product characteristics)
Frozen-storage conditions
Depend on products (short or long freezing time)
Introduction: Food Freezing
Freezing system
Frozen-food properties
Freezing time
Contents : Food Freezing
The products must exposed to a low-temperature medium for
sufficient time to remove sensible heat and latent heat of
fusion from the product.
This reduces product temperature as well as a conversion of
the water from a liquid to a solid state (ice).
Approximately 20% of water remains in the liquid state at the
storage temperature of the frozen food.
Two types of freezing process :
indirect system
direct contact system
but depends on the product characteristics.
Freezing system
Indirect Contact System
The product and refrigerant are separated by a barrier
(nonpermeable) throughout the freezing process
1. Plate freezers:
The product is frozen while held between two refrigerated plates.
(top and bottom under pressure)
The heat transfer through the barrier (plate) can be enhanced by
using pressure to reduce resistance to heat
transfer across barrier.
This can operate in both batch and continuous mode:
Batch with the product placed on the plates of a specific
residence time.
Continuous with moving the two plates holding the product
through the freezing process. The freezing is the total time
required for the product to move from entrance to exit.
Indirect Contact System
2. Air-Blast Freezer:
Best alternative
Product placed in the room
Freezing time will be long due to lower air speeds over the product.
Inability to achieve contact between product and cold air
Most are continuous move product through stream of high-velocity air
3. Freezers for liquid foods:
Removal of thermal energy from a liquid food before product package
Require heat exchanger to adjust pressure on low-pressure size of
refrigeration system
Can be batch or continuous
Residence time is sufficient to reduce the product temperature by
desired amount and other changes in the product before package.
Direct Contact System
No barrier to heat transfer between the refrigerant and product.
May be low-temperature air at high speeds
Maybe liquid refrigerants with phase change while in contact with the
product surface
If require to rapid freezing, individual quick freezing (IQF) will apply
1. Air Blast
Low-temperature air at high speeds is a form of IQF
Combine low-temperature air, high convective heat-transfer coefficient,
small product shape to provide short freezing
2. Immersion
Immerse food product in liquid refrigerant
Product surface is reduced to a very low temperature
Freezing time is shorter than the air blast
Refrigerants are nitrogen, carbon dioxide, Freon
Cost of refrigerant is expensive because it change from liquid to vapor
during products freezing while vapor leaves from compartment
Frozen-Food Properties
Depend on thermal properties of the food product
Phase change: Liquid (water) change to solid, the density, thermal
conductivity, heat content (enthalpy), specific heat of the product
change as temperature decreases below the initial freezing point for
water in the food.
1. Density
The density of solid water is less than that of liquid water
The density of a frozen food is less than the unfrozen product
Intensive properties
The magnitude of change in density is proportional to the moisture
content of the product
2. Thermal conductivity
The thermal conductivity of ice is about four times larger than that
of liquid water.
Same influence in the thermal conductivity of a frozen food
Frozen-Food Properties
3. Enthalpy (heat content)
Important parameter for refrigeration requirement
The heat content normally zero at -40
o
C and increases with
increasing temperature
Significant changes in enthalpy occur in 10
o
C below the initial
freezing temperature.
4. Apparent specific heat
Depend on function of temperature and phase changes for water in
the product
The specific heat of a frozen food at a temperature greater than 20
below the initial point (-2.61
o
C)
5. Apparent thermal diffusivity
The apparent thermal diffusivity increases as the temperature
decreases below the initial freezing point
Frozen product shows larger magnitude than unfrozen product
Example
Freezing point (by reducing temperature) depends on
molecular weight and concentration of solution:
)
1 1
( ln
'
A AO
A
T T R
X =

X
A
= mole fraction of A in solution

= latent heat of fusion (J/mol)
R = gas constant (8.314 J/mol.K)
T
AO
= Initial freezing temperature of A
T
A
= freezing temperature of A in solution
Example
Grape fruit has moisture content of 84.7%. Calculate percent
of freezing water in grape fruit; (Assume: 100 g of grape fruit)
Given: initial temperature is 0
o
C (= 273 K)
freezing temperature is -5.5
o
C (= 273-5.5 = 267.5 K)
latent heat of fusion (

= 6003 J/mole)
MW of grape fruit = 183.61 g/mole

)
1 1
( ln
'
A AO
A
T T R
X =

)
5 . 267
1
273
1
(
. / 314 . 8
/ 6003
ln =
K mole J
mole J
X
A
05438 . 0 ln =
A
X
947 . 0 =
A
X
Example
Base on mole fraction:
61 . 183
) 7 . 84 100 (
18
18
947 . 0

+
=
+
= =
Mu
Mu
n n
n
X
B A
A
A
g Mu 8 . 26 =
MW of water = 18
Percent of water but not freezing in solution:
% 68 100
7 . 84
) 8 . 26 7 . 84 (
=

= water freezing of Percent

percent of freezing water:
Freezing Time
To ensure efficient of freezing time, methods for prediction of freezing
times are very important.
1. Planks Equation - Use for prediction of freezing time by Plank
(1913)
Where, t
f
is the freezing time,
is the density,
H
L
is the latent heat of fusion,
a is the size of product,
h
c
is the convective heat-transfer coefficient,
k is the thermal conductivity or frozen product,
P and R are used to account for product shape,
with P=1/2, R = 1/8 for finite plate; P=1/4, R=1/16 for infinite cylinder;
and P=1/6, R = 1/24 for sphere.
The dimension a is product thickness for an infinite slab,
diameter for an infinite cylinder, and diameter for a sphere.
)
'
(
2 '
k
a R
h
a P
T T
H
t
c F
L
F
+

A spherical food product is being frozen in an air-blast wind tunnel.

The initial product temperature is 10
o
C and the cold air -15
o
C.
The product has a 7-cm diameter with density of 1,000 kg/m
3
.
The initial freezing temperature is -1.25
o
C, and the latent heat of
fusion is 250 kJ/kg. Compute the freezing time.
Given: Initial product temperature T
i
= 10
o
C
Air temperature T
o
= -15
o
C
Initial freezing temperature T
F
= -1.25
o
C
Product diameter a = 7 cm (0.07 m)
Product density = 1000 kg/m
3
Thermal conductivity of frozen product k = 1.2 W/m.k
Latent heat H
L
= 250 kJ/kg
Shape constants for spheres: P = 1/6, R = 1/24
Convective heat-transfer coefficient h
c
= 50 W/m
2
.k

Example: Freezing time Example: Freezing time
Solution: calculate the freezing
time

)
'
(
2 '
k
a R
h
a P
T T
H
t
c F
L
F
+

Example: Freezing time Example: Freezing time

hr s
s J
J
t
s J W and J KJ Since
W kJ
W
K m
W
K m
C m
kJ
K m W
m
K m W
m
C C
kg kJ m kg
t
F
o
o o
F
04 . 2 10 33 . 7
/ 1
1000 33 . 7
/ 1 1 1000 1
/ 33 . 7
]
.
10 7 . 1
.
10 33 . 2 [
.
18182
]
) . / 2 . 1 ( 24
) 07 . 0 (
) . / 50 ( 6
07 . 0
[
)] 15 ( 25 . 1 [
/ 250 / 1000
3
3
4
3
4
3
2
2
3
= =

=
= =
=
+ =

+


=

Freezing Time
One dimensional Infinite Slab: To determine time to freeze infinite slab:
R = characteristic dimension = thickness/2
AH
1
= C
u
(T
i
-T
3
); C
u
= specific heat capacity (unfrozen) (J/ m
3
.k)
AH
2
= L + C
f
(T
3
-T
f
) ; C
u
= specific heat capacity (frozen) (J/ m
3
.k)
AT
1
= (T
i
+ T
3
)/2 T
a
; T
i
= initial temperature,T
f
= final temperature
AT
2
= T
3
-T
a
; T
a
= air temperature (T
o
)
T
3
= 1.8 + 0.263T
f
+ 0.105T
a

The above equation is valid within these range:
0.02 < N
Biot
<11, 0.11<N
Stefan
<0.36, 0.03 <N
Pk(plank;s number)
<
0.61
Where Stefan number, N
Ste
= C
f
(T
f
-T
o
)/AH
Plank number, N
Pk
= C
u
(T
i
-T
F
)/ AH

)
2
1 ]( [
2
2
1
1 Bi
slab
N
T
H
T
H
h
R
t +
A
A
+
A
A
=
Freezing Time
For thawing purposes, the following equation
is recommended:
Applicable for thawing, T
f
(final temp)= 0
o
C.
This is valid for these range.
0.3 < N
Bi
<41, 0.08<N
Ste
<0.77, 0.06 <N
Pk
< 0.27

061 . 0 2712 . 0 0248 . 1
2
]
125 . 0 25 . 0
[ 7164 . 5
Pk Ste
Ste Ste Bi u
u
slab
N N
N N N k
R C
t + =
Freezing Time
Ellipsoid Shapes : To determine the freezing time (depend on shape
factor E) :
For infinite slab, the shape factor E = 1 (since |
1
=infinite,
|
2
=infinite)
For an infinite cylinder, the shape factor E=2 (since |
1
=1,
|
2
=infinite)
For a sphere, the shape factor, E = 3 (|
1
=1, |
2
=1)
)
2
(
)
2
1 (
)
2
(
)
2
1 (
1
2 2
2
1 2
1
Bi
Bi
Bi
Bi
N
N
N
N
E
|
|
|
| +
+
+
+
+
+ =
Freezing Time
Shapes other than Ellipsoid (i.e. rectangular brick shape, finite
cylinder) :
The shape factor can be calculated:

Same characteristic dimension R: shortage distance from thermal
center to the surface of the object.
Smallest cross-sectional area A ; the smallest cross-section that
incorporates R.
Same volume V
|
1
and |
2
can be determined:

)
2
(
)
2
1 (
)
2
(
)
2
1 (
1
2 2
2
1 2
1
Bi
Bi
Bi
Bi
N
N
N
N
E
|
|
|
| +
+
+
+
+
+ =
2
1
R
A
t
| =
)
3
4
(
3
1
2
R
V
t |
| =
k
R h
N
c
Bi
=
Example: Freezing Time
Lean beef with 74.5% moisture content and 1 m length, 0.6 m width, and 0.25
m thickness is being frozen in an air-blast freezer with h
c
= 30 W/m
2
.K and air
temperature of -30
o
C. If the initial product temperature is 5
o
C. Estimate the
time required to reduce the product temperature to -10
o
C. An initial freezing
temperature of -1.75
o
C. Has been measured for the product. The thermal
conductivity of frozen beef is 1.5 W/m.K, and the specific heat of unfrozen beef
is 3.5 kJ/kg.K. A product density of 1050 kg/m
3
can be assumed, and a
specific heat of 1.8 kJ/kg.K for frozen beef can be estimated from properties of
ice.
Product length d
2
= 1 m
Product width d
1
= 0.6 m
Product thickness a = 0.25 m
Convective heat-transfer coefficient h
c
= 30 W/m
2
.k
Air temperature T
o
= -30
o
C
Initial product temperature T
i
= 5
o
C
Initial freezing temperature T
F
= -1.75
o
C
Product density = 1050 kg/m
3
Enthalpy change (AH) = 0.745333.22 kJ/kg = 248.25 kJ/kg (estimate)
Thermal conductivity k of frozen product = 1.5 W/m.K
Specific heat of product (C
pu
) = 3.5 kJ/kg.K
Specific heat of frozen product (C
pf
) = 1.8 kJ/kg.K

Solution: Freezing Time
(1) determine shape factor:
(2) The Biot number is :
(3) Shape factor E:

056 . 3
) 125 . 0 (
6 . 0 25 . 0
)
2
25 . 0
(
6 . 0 25 . 0
2
2
2
1
=

= =
t
t
t
|
R
A
999 . 5
) 125 . 0 (
3
4
056 . 3
1 6 . 0 25 . 0
)
3
4
(
3 3
1
2
=


= =
t t |
|
R
V
5 . 2
5 . 1
125 . 0 30
=

= =
k
R h
N
c
Bi
197 . 1
)
5 . 2
999 . 5 2
999 . 5 (
)
5 . 2
2
1 (
)
5 . 2
056 . 3 2
056 . 3 (
)
5 . 2
2
1 (
1
)
2
(
)
2
1 (
)
2
(
)
2
1 (
1
2 2 2 2
2
1 2
1
=

+
+
+

+
+
+ =
+
+
+
+
+
+ =
Bi
Bi
Bi
Bi
N
N
N
N
E
|
|
|
|
Solution: Freezing Time
(4) T
3
:
(5) AH
1
: C
u
(T
i
-T
3
)
(6) AT
1
and AT
2
:

C T
o
98 . 3 ) 30 ( 105 . 0 ) 10 ( 263 . 0 8 . 1
3
= + + =
3
3
3 1
/ 33001500
] ) 98 . 3 ( 5 [ ) / 1050 ( ) . / 3500 ( ) (
m J
C m kg K kg J T T C H
o
i u
=
= = A
( )
3
3
3
3 2
/ 145 , 039 , 272
)) 10 ( 98 . 3 ( ) / 1050 ( . / 1800
) / 1050 ( ) 745 . 0 ( ) / 1000 / 22 . 333 ( ) (
m J
m kg K kg J
m kg kJ J kg kJ T T C L H
f f
=
+
= + = A
C T T T
C T
T T
T
o
a
o
a
i
02 . 26 ) 30 ( 98 . 3
51 . 30 ) 30 (
2
) 98 . 3 5 (
2
) (
3 2
3
1
= = = A
=

=
+
= A
Solution: Freezing Time
(7) t
slab
:
(8) t = t
slab
/E;

s
N
T
H
T
H
h
R
t
Bi
slab
156 , 108
)
2
5 . 2
1 ](
02 . 26
272039145
51 . 30
33001500
[
30
125 . 0
)
2
1 ]( [
2
2
1
1
=
+ + = +
A
A
+
A
A
=
hr s
E
t
t
slab
1 . 25 90355
197 . 1
156 , 108
= = = =
Require time for lean beef (1 m 0.6m 0.25 m) will be
25.1 hours to freeze