TechniSolve Software

PO Box 1813
Randburg, 2125

Cooling Process

Product

Category = Dairy and Egg

Name = Uncreamed Cottage Cheese
Shape = Brick (200.0 x 120.0 x 150) mm

Water content = 7977.0%

Porosity = 0.0%
Freezing point = -1.2 °C
Latent heat = 26611.3 kJ/kg
Respiration = 0.00 kJ/kg/day

Unfrozen properties (at 5.0 °C)

Conductivity = 0.436237 kW/m·K

Density = 8.33 kg/m³
Specific Heat = 372.4 kJ/kg·K

Frozen properties (at -40.0 °C)

Conductivity = 0.652088 kW/m·K

Density = 9.9723 kg/m³
Specific Heat = -79.47 kJ/kg·K

Air

Temperature = 0.0 °C
Film Coeff = 1.157 W/m²°C

Product Temperature

Initial = 34.0 °C
Final = 5.0 °C

Cooling Time

Total Time = 32:49:11 Hrs:Min:Sec

Not Registered