Calculation of the Heat Transfer Coefficients for the Magnetic Field Assisted Freezing of Pangasius Fillet

While the numerical simulating methods of static magnetic field assisted freezing process could not be achieved due to the lack of mathematical correlations between the magnetic flux and the thermophysical properties of food, the unique iterative algorithm based on the concept of “equivalent heat transfer coefficient” was developed to determine the heat transfer coefficient based on the freezing curves. The results of the study in this paper showed that under the supporting effects of static fields, the heat transfer coefficient increased significantly, namely higher than the average of 5.45%, 9.62% and 12.74% in the 500 s, 1000 s and 1500 s, respectively. Temperature data were also measured and calculated at the surface position and the center of the product to assess the accuracy of the measurement method, the result of heat transfer coefficient error of less than 5% was acceptable.