I. Nomenclature
Apparent specific heat in J/kg/K.
Thermal conductivity in W/m/K.
Density in .
Convective heat transfer coefficient in .
Latent heat in J/kg.
Melting point in °C.
Temperature in °C.
External temperature of the foodstuff in °C.
Initial temperature of foodstuff in °C.
Final temperature of foodstuff in °C.
Half-thickness of foodstuff in m.
Position of the melting front in m.
Reference position of the melting front in m.
Geometrical variable of the node th in m.
Number of nodes at foodstuffs half-thickness.
Temperature of the node th in °C.
Reference temperature of the node th in °C.