Victor ChavarriaDennis R. Heldman2026-03-222026-03-22198410.1111/j.1365-2621.1984.tb13217.xhttps://doi.org/10.1111/j.1365-2621.1984.tb13217.xhttps://andeanlibrary.org/handle/123456789/49764Citaciones: 18ABSTRACT Any prediction of freezing time for a food product depends on accurate heat transfer coefficients. The purpose of this investigation was to examine experimental procedures for accurate determination of convective transfer coefficients during freezing of food products. Measurements of heat transfer coefficients during cooling of any acrylic transducer and ground beef with similar size and shape were conducted at air temperatures below initial freezing point of the product. The results indicate that accurate measurements of the coefficients can be achieved through nonlinear regression analysis of temperature histories within an acrylic transducer.enConvectionFreezing pointHeat transfer coefficientThermodynamicsHeat transferFood productsConvective heat transferMechanicsMaterials scienceChemistryarticle