Evaluation of freezing time prediction models for meat patties

Models for predicting freezing times range from relatively simple analytical equations based on a number of assumptions to the more versatile numerical methods which require a lot of computing time and a sophisticated computer. A number of simple analytical equations were evaluated to predict the freezing time of meat patties under three different freezing conditions. The Hung and Thompson (1983) model closely predicted the observed freezing times for air blast freezing while the Mott (1964) model closely predicted the freezing times for all three freezing conditions. The Ramaswamy (1979) model closely predicted the freezing time for cryogenic freezing. Sample thickness, heat transfer coefficient, and latent heat of fusion were the three parameters which had the greatest effect on the freezing time calculated with the various models tested.