. . "Hou\u0161ka, Milan" . . "[C25A212310B0]" . . "Landfeld, Ale\u0161" . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . "K\u00FDhos, Karel" . . "0"^^ . "4"^^ . "0"^^ . "Thawing is one of the important processes of the food industry. Its speed and conditions can influence the quality and initial concentration of the microbial population in raw materials used for further processing. Experimental prediction of the optimum conditions of the thawing process is very time consuming and expensive. Therefore a mathem,atical model of the process can help in the design of efficient thawing apparatus and process conditions. It compares experimental data of different thawing procedures with numerically calculated predictions using the software package food product modeller (FPM). The modell calculations agree very well with experimental data on three different thawing process arrangements with resonable accuracy. The verified mathematical model for convective thawing was selected for sensitivity analysis of the process parameters. The time of thawing was calculated as a function of different parameters fot three different points in the thawed food piece. nt parameters f" . "4"^^ . . . "Thawing is one of the important processes of the food industry. Its speed and conditions can influence the quality and initial concentration of the microbial population in raw materials used for further processing. Experimental prediction of the optimum conditions of the thawing process is very time consuming and expensive. Therefore a mathem,atical model of the process can help in the design of efficient thawing apparatus and process conditions. It compares experimental data of different thawing procedures with numerically calculated predictions using the software package food product modeller (FPM). The modell calculations agree very well with experimental data on three different thawing process arrangements with resonable accuracy. The verified mathematical model for convective thawing was selected for sensitivity analysis of the process parameters. The time of thawing was calculated as a function of different parameters fot three different points in the thawed food piece. nt parameters f"@en . "6"^^ . . . . "Use of a computer program for parameter sensitivity studies during thawing of foods"@en . . "2002" . "Use of a computer program for parameter sensitivity studies during thawing of foods"@en . . "Use of a computer program for parameter sensitivity studies during thawing of foods" . . "Journal of Food Engineering" . "219-225" . "thawing; mathematical modelling; sensitivity analysis; thawing time"@en . "RIV/00027022:_____/02:00000089" . "RIV/00027022:_____/02:00000089!RIV/2003/MZE/M04003/N" . . "Use of a computer program for parameter sensitivity studies during thawing of foods" . "668042" . . . . . "Z(MZE-M01-99-01)" . . "Hoke, Karel" . "52" .