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The objectives of the project, as specified in the request for proposal, were the experimental measurement of surface heat transfer coefficients encountered in air blast freezing of following four food products:1. boxed chicken; 2. boxed chicken parts; 3. unpackaged turkey; and 4. institutional-type packages of fish fillets. The request for proposal also stipulated that the sizes and shapes of food products and the physical characteristics of the heat exchange media should be those encountered most widely in commercial operations.