Simplified equation for predicting the freezing time of foodstuffs

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Abstract
A simple method is presented for predicting freezing times of predominantly aqueous foodstuffs. The method assumes that heat is released at a ‘mean freezing temperature’, common to all foodstuffs. Internal resistance effects are calculated for any shape from a ‘mean conducting path’, intermediate between the shortest and longest distances from surface to centre. The method agrees with published data better than any previously published method, except that of Pham (1984, 1985) from which it was derived. It applies equally well to different materials, geometries and final product temperatures.