Heat Balance in Freezing and Thawing Food
This simulation calculates the ideal net heat added or removed to thaw or freeze 1 kg of food. Input the initial and final temperatures, freezing point, heat capacity above and below the freezing point, and latent heat. Thermal properties are assumed constant over the pertinent temperature range. The result is given in kJ/kg. A schematic plot (not to scale) displays the freezing or thawing process, showing the initial, final, and freezing or thawing temperatures.
Authors: Mark D. Normand, Micha Peleg. Open content licensed under CC BY-NC-SA.
View the source code for this simulation