Heat Transfer Analysis in Air-Cooling of Spherical Food Products

The one-dimensional transient heat conduction equation, in spherical coordinates, is solved with convective surface boundary conditions during air-cooling using separation of variable analytical method. The calculation began with the transformation of the spherical coordinate to the rectangular coordinate to simplify the problem. The calculated temperature for spherical food products(apples and potatoes) are compared with measured values whom in the literature, and a good agreement was obtained. Temperature range used. And how far away from freezing.