Thermal Analysis and Development of a Thawing Procedure for Frozen Food Packages

Abstract

Currently there are no field provisions for thawing in accordance with military doctrine to prevent the proliferation of illness-causing microbes. The current study is aimed at investigating the thermodynamic realities behind possible thawing procedures. Thawing of meat under field conditions was simulated and evaluated through mathematical models and experimental testing. Input variables and accountability factors included initial product temperatures, thermal characteristics of the packaging, and air circulation. It was verified that external temperature, packaging properties, and outside heat transfer coefficients were factors having the greatest effect on the process. Tests show the existence of air pockets within meat packaging is extremely effective in reducing thawing time.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 2002
Accession Number
ADA406202

Entities

People

  • Satish G. Kandlikar

Organizations

  • Rochester Institute of Technology

Tags

Communities of Interest

  • Cyber
  • Human Systems

DTIC Thesaurus Topics

  • Birds
  • Cardboard Boxes
  • Coefficients
  • Data Acquisition
  • Doctrine
  • Energy
  • Energy Transfer
  • Frozen Foods
  • Heat Energy
  • Heat Of Fusion
  • Heat Transfer
  • Heat Transfer Coefficients
  • Mathematical Models
  • Packaging
  • Spreadsheet Software
  • Thermal Analysis
  • Thermodynamics

Readers

  • Immunology
  • Materials Science
  • Thermal Physics or Thermal Science.