Cooling Stop Temperature Determination
Determines the optimal surface temperature at which active cooling should cease to ensure residual water film evaporates quickly, preventing corrosion and maintaining product integrity.
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1. Define Input Parameters
2. Engineering Output
Mass of water film (m_water)
- kg
- kg
Energy required to evaporate the film (Q_evap)
- J
- J
Saturation pressure at air temperature (P_sat_air)
- kPa
- kPa
Partial pressure of water vapor in ambient air (P_air_vap)
- kPa
- kPa
Required stop temperature (T_stop)
- °C
- °C
Saturation pressure at stop temperature (P_sat_stop)
- kPa
- kPa
Vapor pressure driving force (delta_P)
- kPa
- kPa
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Download Offline Excel CalculationContext & Assumptions
This calculation determines the optimal surface temperature to cease active cooling of food containers to ensure residual moisture evaporates via sensible heat. It balances the energy required for latent heat of vaporization against the heat capacity of the container to prevent corrosion and microbial issues.
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