A COMPARISON OF METHODS FOR PREDICTING THE FREEZING TIMES OF CYLINDRICAL AND SPHERICAL FOODSTUFFS
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 958-963
- https://doi.org/10.1111/j.1365-2621.1979.tb03422.x
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- The third kind of boundary condition in numerical freezing calculationsInternational Journal of Heat and Mass Transfer, 1977
- A simple and apparently safe solution to the generalised stefan problemInternational Journal of Heat and Mass Transfer, 1977
- The inward solidification of spheres and circular cylindersInternational Journal of Heat and Mass Transfer, 1974
- Inward spherical solidification—solution by the method of strained coordinatesInternational Journal of Heat and Mass Transfer, 1973
- Phase change of spherical bodiesInternational Journal of Heat and Mass Transfer, 1970
- The freezing of spheresInternational Journal of Heat and Mass Transfer, 1966
- The Fusion Times of Slabs and CylindersJournal of Heat Transfer, 1962
- On the application of integral-methods to the solution of problems involving the solidification of liquids initially at fusion temperatureInternational Journal of Heat and Mass Transfer, 1962
- Application of the Heat Balance Integral to Problems of Cylindrical GeometryJournal of Applied Mechanics, 1961
- A Study of the Thermal Diffusion Equation with Boundary Conditions corresponding to Solidification or Melting of Materials Initially at the Fusion TemperatureProceedings of the Physical Society. Section B, 1955