A Review on Numerical Methods for Food Freezing Time Estimation

Abstract

Estimation of the freezing times for different types of foods with different shapes is a complex
problem in reality. However, simplifications based on practical assumptions usually lead to estimations with
an acceptable accuracy. In this regard, some analytical solutions are available for simple geometric shapes
while numerical solutions were given for more complicated shapes.This article presents various numerical
methods that estimate the freezing time for different products. In this regard, the freezing process is
mathematically modelled by transient heat conduction equations that incorporate the physical properties of
the three distinct regions that exist during a freezing process. These regions are namely, the solid phase
region, the liquid phase region and the interface region. Methods for calculating freezing time and the
evolution of temperature and phase change are reviewed and their underlying assumptions and limitations
are critically examined.