Experimental Confirmation of Predicted Water-Freezing Rates

Abstract

A general approximate method for the solution of the freezing problem, with applications to ice formation at spherical, cylindrical, and plane boundaries, has been presented in a previous paper (1). Numerical examples therein, applying the analysis to similar systems for which test data were available, indicated good agreement between prediction and test results. Test data on an actual system closely analogous to an ideal one of the analysis are presented in the present paper, and the agreement with the predicted values validates the approximations of the analysis. Measurements of times of complete freezing in food products of high water content indicate applicability of the analysis, although with less accuracy than in the case of pure water.