|Case 2 - How to estimate the refrigeration load for a new food product|
The primary input to calculating an answer is the enthalpy or heat content of the product and for that we need enthalpy versus temperature and thermal conductivity data for a wide range of common foods, eg. chicken, lean pork and green vegetable matter and food components such as fat and protein.
In the food industry sector page under evitherm provides links to simple analytical equations that allow a calculation to be made of the freezing or chilling time based on the Plank equation using enthalpy and thermal conductivity data for the food product or its components.
Evitherm also provides access to experts who can provide a more confident analysis of the problem, as well as advising on capacity and performance of the industrial plant involved.