Design on simple and reliable experiments for precooling studies

In continuation of an earlier study on the empirical relations that were established using the least square analysis of numerically generated data, for the determination of thermal diffusivity and surface film conductivity of spherical food products through transient time-temperature measurements, this work was undertaken to develop similar empirical relations for cylindrical bodies. Based on these relations, simple and reliable experiments were designed and fabricated for pre-cooling studies of regular shaped products.