Freezing of foods under surface boiling boundary conditions
Abstract The surface boiling boundary condition is encountered in the freezing of foods when foods are immersed in boiling freezants such as R12. This phenomenon was incorporated in a mathematical model of the freezing process as a surface temperature dependent convective boundary condition. A finite difference numerical scheme was formulated to solve the model for one- and two-dimensional geometries. The pool boiling characteristic for R12 was obtained by inverse heat transfer analysis of the experimental quenching curves of a transient calorimeter. The model was used to simulate the experimental freezing processes with reasonable agreement.