ABSTRACT
Cooling plays an essential role in food processing and storage, and design methods are required for its best exploitation. When dealing with food chilling, a crucial aspect is the prediction of the cooling time, which is related to the geometry and the thermal properties of the product, to the heat transfer coefžcient and to the temperature of the cooling medium. Nevertheless, of great importance for a correct design of the refrigeration system is also the evaluation of the heat load required to chill the product. Food cooling can be achieved by means of various equipment, where the cooling medium, usually a gas or occasionally a liquid, is kept at low temperature. It should be pointed out that in certain applications, for example, in blast chillers,
1.1 Introduction ......................................................................................................3 1.2 Description of the Problem ...............................................................................4
