Аналіз зміни середньооб'ємної температури при охолодженні харчових продуктів

The change in average volume temperature of the product (on the example of meat) when it is cooled is considered in the paper. Various calculation methods are used. An important value when calculating the amount of heat (heat flux) released from the product when it is cooled is the average volume of temperature. The easiest way to determine it is to measure an average of the arithmetic mean of surface temperature and product center. There is also a series of formulas - analytic, empirical for its definition. For analytical calculations of product temperatures: the average volume temperature, the surface temperature and the center temperature, it is necessary to take into consideration in the formulas not only the Fourier criterion (internal problem), but also the criterion Bio (external). It is not always correct that in case when the values of the Fourier criterion are less than one, the possibility of a product to give off heat is lower (due to the low coefficient of temperature conductivity that is characteristic of any product) than the ability of the cooling medium to accept this heat. In the conditions of air cooling the values of the thermophysical characteristics of the air are also not high, that’s why the increase in the temperature in the chamber at the initial moment of time is observed[ 1, 2]. It should also be taken into account that the chamber equipment is selected according to the average thermal load, and its ability to remove heat from the air is not sufficient in the initial period of the product cooling. [ABSTRACT FROM AUTHOR]