STUDIES ON FREEZING TIME OF FOODSTUFFS

Chua Meiye and Tan Fock Lai

School of Mechanical and Production Engineering
Nanyang Technological University
50 Nanyang Avenue, Singapore 639798
ABSTRACT

Freezing is widely used in food preservation technique. The designers and users of freezing equipment
need simple prediction methods to calculate the freezing time. The objectives of this research are to
compare the freezing time equations as well as the shape factors used in these equations proposed by
various researchers and the effect of the thermal properties on the freezing time of the foodstuffs. Coskan
et.al.[8] have the most accurate freezing times equations with the least errors up to this point in time.

INTRODUCTION Planck equation has made it the most popular

Freezing of foods is a widely used preservation
technique because frozen products can be stored
for long periods without practical alteration of
their initial characteristics. Freezing is an
important process; the calculation of freezing
time has been the subject of much research.
There are many published procedures developed
specifically to determine the freezing time of
food.
The first and most popular equation for freezing
time was proposed by Planck [1] .This equation
describes only the phase change period of the
freezing process. The equation is as follows:
ρ fL f P'a R'a 2 (1)
t =f ( + )
Tf − Ta h Kf
where ρf is density of the frozen material, Lf is
the latent heat of food, Tf is freezing
temperature, Ta is the freezing air temperature,
Kf is the thermal conductivity of the frozen food,
a is the thickness/dimension of object and the
constants P’ and R’ are used to account for the
influence of product shape.
The derivation of Planck equation assumes that:
(i) Freezing takes place, and hence latent heat is
released, at a single temperature Tf. Thus thermal
conductivity changes sharply from Ku to Kf.
(ii) Sensible heat effects are negligible; i.e., cu =
cf = 0.
The limitations to Planck’s equation are
primarily related to assignment of quantitative
values to the components of the equation.
Density values for frozen foods are difficult to
locate or measure. Although the initial freezing
temperature is tabulated for many foods, the
initial and final product temperatures are not
accounted for in the equation for computation of
freezing time. The thermal conductivity Kf
should be for the frozen product, and accurate
values are not readily available for most foods.
Even with theses limitations, the ease of using
method for predicting freezing time. Most other
available analytical methods are modifications of
Planck equation, with an emphasis on
developments to overcome limitations to the
original equation.
Numerous attempts have been made to improve
freezing time capabilities. These methods vary
considerably in complexity and accuracy.
Creland et.al [2] method contains seven
regression coefficients for the basic geometries
and also requires values for Tf and Ku. They also
defined a shape factor called EHTD (number of
equivalent heat transfer dimensions) EHTD =
Freezing time of slab/Freezing time of object.
This shape factor is expected to vary from 1 to 3.
They used numerical prediction methods to
generate data to assess and develop geometric
factors taking account of the effect of product
geometry on freezing time. Improved empirical
formulae for two existing geometric factors were
developed; these depend only on the Biot
number and parameters that described object
shape. The new formulae are accurate for both
freezing and thawing of an extended range of
regular multi-dimensional shapes and for a wider
range of conditions than the original formula.
Pham also developed equations for predicting the
freezing time of foodstuffs, which involve no
empirical factor for the simpler shapes.
Simplification of Pham full freezing prediction
equations which had been developed earlier lead
to the Pham [3] equation. This equation makes it
suitable for hand calculations. The 90% error
range of –11 to 10% is adequate for most
practical purpose.
Siew and Merritt [4] proposed freezing time
model for small finite cylindrical shaped
foodstuff. Hossain and Creland [5] proposed the
prediction of freezing and thawing times for
foods of two-dimensional and three dimensional
irregular shapes by using a semi-analytical
geometric factor. Zhang Lin et.al [6] proposed a Infinite rectangular rod, and rectangular brick,
simple method for prediction of chilling times which are commonly encountered in freezing
for objects of two-dimensional and three- foods. Equation 2 may be used for this purpose
dimensional irregular shape. Salvadori, et.al. [7] using an appropriate value of the shape factor,
proposed prediction of freezing times for regular Ef. In order to calculate Ef, two dimensional
multi-dimensional foods using simple formulae. ratios are required, β 1 and β 2.
Coskan et. al. [8] proposed improved
formulations of shape factors for freezing and β1 = second shortest dimension of object /
thawing time prediction of foods. shortest dimension of object
The objectives of this project are to study the β 2 = longest dimension of object / shortest
freezing times of some of the foodstuffs with
various geometries using Pham [3] spreadsheet dimension of object
and also on the effects of the thermal properties The equivalent dimension Ef is obtained as
on the freezing times of the foodstuffs and also follows: Ef = G1 +G2E1 +G3E2 (7)
to investigate the various different equations of where values of G1, G2 and G3 are given in
the freezing time proposed by the various Table 1, and E1 and E2 are obtained from the
authors. following equations:
X1 0 . 73 (8)
E = + [1 − X ]
β1
1 1
SIMPLIFIED FREEZING EQUATION β 12 . 5
and
Pham [3] proposed a method for predicting food E2 =
X 2
+ [1 − X ] 0 . 73 (9)
β β2
2 2 .5
freezing and thawing time. His method can be 2

used for finite-size objects of irregular shapes by where factors X1 and X2 are obtained
approximating them to be similar to an ellipsoid. 2 . 32 β − 1 . 77
(10)
X = 1

Another advantage of this method is that it is 1

(2 Bi ) 1 . 34
+ 2 . 32 β 1
− 1 . 77

easy to use, yet it provides answers with and

reasonable accuracy. 2 . 32 β (11)
− 1 . 77
X = 2
The time for freezing of any simple-shaped 2
(2 Bi ) + 2 . 32 β 2− 1 . 77
1 . 34

object is calculated from the following equation: where Biot number and thermal conductivity of
dc ∆H 1 ∆ H 2  Bi  (2) frozen food are as follow:
t =  + 1+ 
E f h  ∆ T1 ∆ T2  2  hl (12)
Bi =
where dc is a characteristic dimension, either K f
shortest distance to center, or radius, Ef is the where h is heat transfer coefficient, l is the
shape factor, an equivalent heat transfer characteristics length.
dimension. Ef =1 for an infinite slab. Ef = 2 for Kf =Ku +fw(Kice-Kw) (13)
an infinite cylinder, and Ef =3 for a sphere. Table 1: G values for different shapes
Precooling period: Shapes G1 G2 G3
∆ H1 = ρ ucu(Ti-Tfm) (3) Finite Cylinder, H<D 1 2 0
Phase change and postcooling period: Finite cylinder, H>D 2 0 1
∆ H2 = ρ f[Lf +cf(Tfm-Tc)] (4) Rectangular rod 1 1 0
 T i + T fm  Rectangular brick 1 1 1
∆ T 1 =   − Ta (5)
2  Equation 2 can even be used to calculate ellipses
 
and ellipsoids [9].
∆ T2 = Tfm - Ta (6) (14)
Using experimental data obtained from freezing 1 + Bi / 4
E =
a wide variety of foods, Pham determined the 1 Bi / 4
+
equation for the mean freezing temperature: F 1 + α 12 + α 22
Tfm = 1.8 + 0.263Tc+ 0.105Ta. For two-dimensional cases ( α 2=0) three-
where Tc is the desired final centre temperature. dimensional cases includes the limits of zero
This is the only empirical expression used in internal (Bi=0) and zero external (Bi=infinity)
Pham method. resistances.
Depending on the factor Ef, Equation 2 is useful From these equations listed above, Pham created
in determining freezing time for an infinite slab, a spreadsheet which can be found in URL
infinite cylinder, or a sphere shape. Pham’s http://www.ceic.unsw.edu.au/staff/Tuan_Pham/
method can also be used to calculate freezing In this paper, the spreadsheet was used to
times of other shapes such as a finite cylinder, calculate the freezing time of some foodstuffs.
RESULTS AND DISCUSSION
Pham’s spreadsheet was used. Four different
foods were used in this project and their input
values such as water content, freezing point, and
specific heat before freezing, specific heat after
freezing, latent heat are taken from [10], except
for the thermal conductivity of frozen product
which is obtained using Equation 13. The
smallest dimension was taken to be 0.12 m; the
shortest smallest dimension was taken to be 0.24
m while the largest dimension was taken to be
0.50 m. The initial product temperature was
calculated to be about 7W/m2K. Thus, from
Fig.2 it showed that as h increases to about 10
W/m2K, the effect of the heat transfer coefficient
on the freezing is insignificant. The minimum
time needed for each of the various geometries
was also showed in Table 3. Another observation
is that when the heat transfer coefficient
relatively large, the geometries of the rod and
brick; and also the ellipse and cylinder D>H)
would have the same freezing time.
180
160
140

Freezing Time
taken to be 35ºC; air temperature was -40ºC and 120
100
desired final centre temperature -10ºC. 80
Fig.1 shows that slab takes the longest time to 60
freeze followed by rod, brick, ellipse, cylinder 40
(D>H), ellipsoid, cylinder (D<H) while sphere 20
0
takes the least time. Thus, geometries of the
0 20 40 60 80 100
foodstuffs play an important role in the freezing
Heat Tranfer Coefficient
of food.
Figure 2: Freezing Time versus Heat Transfer Coefficient
(Chicken)
20
Freezing Time

15 Table 3: Freezing Time vs Heat Transfer Coefficient for

Various Geometries (Chicken)
10
Geometry Heat Transfer Coefficient (W/m2K)
5 h=1 h=20 h=40 h=80 h=∞
0 Slab 167.1 11.3 7.2 5.1 3.1
Slab Rod Cyl D>H Brick
Sphere 55.7 3.8 2.4 1.7 1.0
Geometry Rod 112.6 9.1 6.1 4.4 2.7
Ellipse 112.1 8.1 5.3 3.9 2.4
Figure 1: Freezing Time versus Geometry (Chicken) Cyl D>H 84.9 7.7 5.3 3.9 2.4
Cyl D<H 67.4 5.2 3.4 2.5 1.5
Table 2 shows that chicken was the foodstuff Brick 98.9 8.9 6.0 4.4 2.7
that takes the longest time to freeze regardless of Ellipsoid 97.3 7.4 4.9 3.7 2.3
the shapes. This might attributed to its low Coskan et.al.[8] proposed the following shape
freezing point compared with the other meats. factors for the computation of the freezing time.
These readings are recorded with the heat Shape Factors for predictions for freezing of
transfer coefficient being 11W/m2K. infinite cylinder:
Table 2: Freezing Time of the Various Foodstuffs
(EHTD)c=1.9621-0.0104Tcf+0.0015Ti+0.0045Ta
Geometry Freezing Time (hours)
+0.0112/Bi (15)
Chicken Salmon Beef Pork
Shape Factors for predictions for freezing of
Slab 18 15.9 12.7 14.1 spheres:
Sphere 6 5.3 4.2 4.7 (EHTD)s=2.8842-0.0271Tcf+0.00457Ti+
Rod 13.8 12.3 9.7 10.8 0.0113Ta +0.0341/Bi (16)
Ellipse 12.6 11.2 8.9 9.9 Shape Factors for predictions for freezing of
Cyl D>H 11.2 10 7.8 8.8 ellipses:
Cyl D<H 8 7.1 5.6 6.3 (EHTD)ell = EPham-0.06437-0.0062Tcf+0.00036Ti
Brick 13.3 11.9 9.3 10.4 +0.00177Ta +0.01885/Biβ (17)
Ellipsoid 11.4 10.1 8 8.9 Simplified Shape Factors for predictions for
Figure 2 and Table 3 shows that as h increases, freezing of ellipses:
the freezing time decreases until eventually it (EHTD)ell=EPham-0.0119-0.0062Tcf+
reaches a constant value. According to the 0.01885/Biβ (18)
empirical correlations equations for free It is more accurate than using the ratio DA/2V
convection, the heat transfer coefficient was (D=smallest dimension, A= area, V= volume) as
the shape factor. Using DA/2V as the shape
factor resulted in poor predictions, especially,
when the phase change was far from being
completed (Final centre temperature, Tcf = -5ºC
for freezing). For predicting the shape factors for
the freezing times of ellipses, Pham model [3]
gave accurate predictions, except for cases of
high final centre temperature in freezing (-5ºC).
Therefore, in obtaining regression equations for
ellipses, Pham model was used as an input to the
regression equations whose forms were
suggested by the equations obtained for infinite
cylinders and spheres. Coskan et.al.[8] had
proven that these Equations 15 to 18 will result
in more accurate shapes factors than Pham
equations. These shapes factors proposed with an
accurate infinite slab prediction method will
enable the calculation of accurate freezing times
for infinite cylinders, spheres and ellipses.
Using Equations 15 to 18 and also Coskan
et.al.[8] freezing time equation:
ETHD = Freezing time of infinite slab/freezing
time of object (19)
to compare with the freezing time from Pham
keeping the thermal properties the same. Table 4
shows that the different freezing times of the
various geometries developed by different
authors. As both their shapes factors are rather
close to each other their differences are rather
small. Both are relatively accurate to a large
extent. However, Coskan et.al. [8] have proven
that their errors are lesser than that of Pham.
Table 4: Comparison of Freezing Time of Equation 2 with
Equations 15 -18
Shape Equation 2 Equations 15 - 18
Shape Freezing Shape Freezing
Factors Times Factors Times
Cylinder 2 9 1.91 9.42
Sphere 3 6 2.81 6.41
Ellipses 1.427 12.6 1.36 13.24
Calculation using Planck’s equation (1) to
calculate the freezing times is made and results
have proven that the freezing time is shorter.
This is an expected result, as Planck’s equation
does not account for the time required for
sensible heat removal during pre-freezing and
post-freezing periods.
CONCLUSIONS
In conclusions, geometries of the foodstuffs play
an important role in the freezing of food. Low
freezing point would result in longer freezing
times. Heat transfer coefficients would affect
freezing time only if the heat transfer coefficient
is less than 10 W/ m2K If it is greater than
10W/m2K, the effect is insignificant. Up to this
point in time it is believed that Coskan et.al.[8]
have the most accurate freezing times equations
with the least errors. As freezing affects the
quality of food, the determination of the thermal
properties that would affect the freezing times of
the foodstuffs and also the most simple, accurate
method to calculate the freezing times are
important in the industry.
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