On the cooling and freezing processes

In the last period, the mass and heat transfer processes are important subjects in the cooling and freezing food product domain [1]. The past years literature’ study reveals an increasing interest for controlling and freezing front propagation in these kind practices [1,2,3]. A series of analytical or numerical approaching were developed [3,4,5]. The present paper exposes a comparative investigation for such specific processes, in order to succeed in finding out a representation. In this means, using experimental data sets for strawberry cooling and freezing process, it was researched a model to succeed in evaluating the temperature’ dynamics and the heat transfer’ magnitude. In the first step were considered different identification system methods in order to find out the mathematical models. For restricted temperature domains, could be developed a series of linear mathematical models, in good correspondence with the experimental data sets [5]. Basing on them, it is considered a merged general mathematical model. On the second stage, considering specific experimental circumstances, it was derived a finite difference model in order to succeed in reaching the same problem of the prediction for the temperature evolution. In the last step, is proposed a physical model in order to describe the transfer process and to cover the experimental data results. For the transfer coefficients evaluations, were built up a specific algorithm and a related software program in order to obtain a polynomial approximation. Considering the previous results from the specific literature, our methods offer a comparative precision and could be extended to other cooling and freezing food product processes.