Integrated Food Science

Complex Products
Calculation I : Freezing

Department of Food Technology and Nutrition

Submitted By: Submitted to:

Mohammad Mukul Hossain Ingegerd Sjohölm
mukulbau@gmail.com
Introduction:
Fillo dough is thin sheets of raw, unleavened flour dough used for making pastries. Fillo
is also known as phyllo. Phyllo dough is made with flour, water, and a small amount of
oil and white vinegar sometime egg yolks also used.

Figure-1: Phyllo Dough

Table-1: Compositions of phyllo dough

Item Amonunt
Energy 1209kj
Carbohydrate: 57.9g
Protein 8g
Fat 1.9g
Water 28.7g
Sugar 3.1g
Vitamin E 0.45mg
Alpha-tocopherol 0.45mg
Thiamin 0.14
Caroten 1 µg
Riboflavin .03mg
Folate 17µg
Iron 1.47mg
Phosphorus 88mg
Calcium 63mg
Potassium 124mg
Magnesium 23mg
Sodium 253mg
Selenium 8.6mg
Zinc 0.59
Ash 1.1g

Technical Data:

Parameter Technical value

Freezing point (TF) -0.93°c
Thermal conductivity (k) 0.92 W/m·K
Specific heat (below freezing point) 1.17 kJ/kg·°c
Density (ρ) 710 kg/m3
Water content 28.7

Recommended freezer for Phyllo dough is air blast freezer

Heat transfer coefficient air blast freezer, hc = 68 w/m2 0C

Design of phyllo dough

Characteristic length, d = 15mm = 0.015 m
Thickness = 5 mm = 0.005m

Calculation of Thermal conductivity (k),

When water content = 0.287
k unfrozen = 0.148 + 0.493 x water content --- (1)
k unfrozen = 0.148 + (0.493 x 0.287) = 0.289 W/m °c

k frozen = 0.289 x 2.5 = 0.724 W/m °c ·

Table 1 : Data used for calculating freezing time

Parameter Value

TF Initial freezing point - 0.93 °c

TK Cooling agent - 29 °c

ΔHF Melting heat 290 kJ/kg

d Characteristic length 0.015 m

Thickness 0.005 m

hc Heat transfer coefficient 68 W/m2 °c ·

k Thermal conductivity of the frozen 0.724 W/m °c (from calculation)

product
ρ Density of the unfrozen food product 710 kg/m3

P and R Dimensionless constants and a P = 1/2, R = 1/8

function for infinite slab
Water content 0.287

Calculation of freezing time based on Planks equation

ρ.ΔHF Pd Rd 2

F= +

TF-TK hc k
 (710 kg/m3) (290 kJ/kg) (0.015 m) (0.015 m)2
F= +

(- 0.93 °c) - (- 29 °c) 2(68 W/m2 0C) 8(0.724 W/m 0C)

= 1.108 kj/w
= 1.108 × 103 s
= 18.84 min

Calculation of average velocity of ice information

The minimum distance from the surface to the thermal center is a half of thickness =
0.005/2 = 0.0025 m

Average velocity = 0.0025/ (1.108 × 103) m/s

= 2.26 × 10-6 m/s

Calculation of freezing time at different water content (±3 %)

Given water content = 0.287
Now, water content + 3% = 0.31
water content - 3% = 0.257

Freezing time

Given water content = 0.31

k unfrozen = 0.148 + 0.493 x water content --- (1)
k unfrozen = 0.148 + (0.493 x 0.31) = 0.3008 W/m °c
k frozen = 0.496 x 2.5 = 0.75 W/m °c ·

ΔHF (when water content = 0.287) = 334 kJ/kg water

ΔHF (when water content = 0.31) = 290 + (334 x 0.03) = 303.54 kJ/kg water

Now, F= 1.158 kj/w

= 1.158 × 103 s
= 19.3 min

When water content = 0.257

k unfrozen = 0.148 + (0.493 x 0.257) = 0.274 W/m °c
k frozen = 0.496 x 2.5 = 0.686 W/m °c

ΔHF (when water content = 0.287) = 290 kJ/kg water

ΔHF (when water content = 0.257) = 290 - (334 x 0.03) = 279.9 kJ/kg water

Then,
F= 1.06 kj/w
= 1.06 × 103 s
= 17.77 min
Calculation of freezing time at different heat transfer coefficient (hc)

We have, hc = 68 W/m2·K
50% of given hc = 34 W/m2·K
200% of given hc = 136 W/m2·K

When hc = 34 W/m2·K

(710 kg/m3) (290 kJ/kg) (0.015 m) (0.015 m)2

F= +

(- 0.93 °c) - (- 29 °c) 2(34 W/m2 0C) 8(0.724 W/m 0C)

= 1.90 kj/w
= 31 min

When hc = 136 W/m2·K

(710 kg/m3) (290 kJ/kg) (0.015 m) (0.015 m)2

F= +

(- 0.93 °c) - (- 29 °c) 2(136 W/m2 0C) 8(0.724 W/m 0C)

= 0.69 kj/w
= 11.52 min

Table 2 : Tchnical data of Phyllo dough

Parameters Freezing Time

Water content Heat transfer
coefficient
0.287 68 18.84 min

0.31 68 19.30 min

0.257 68 17.77 min

0.287 34 18.84 min

0.287 68 31 min

0.287 136 11.52 min.

References:
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11-10, 8:30 pm
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