Development of freezing process parameters for preshaped food products
UDC 664.8 (045)
Voskoboynikov V. A.
Abstract
A technique is presented for analysing experimental kinetic curves describing temperature changes in the centre of spherically shaped beef mince samples in order to find the most appropriate temperature of the cooling environment when such samples are refrigerated in the workspace of a liquid nitrogen refrigerator (LNR). This technique may prove useful while working on step-by-step cooling temperature changing modes for real industrial units, which provide for reducing or complete disappearance of horizontal sections on the kinetic curves showing temperature changes in a certain segment of real equipment.
Keywords: kinetic curves, refrigerating, phase transition, relative temperature, approximation of curves.
Development of freezing process parameters for preshaped food products
Abstract
A technique is presented for analysing experimental kinetic curves describing temperature changes in the centre of spherically shaped beef mince samples in order to find the most appropriate temperature of the cooling environment when such samples are refrigerated in the workspace of a liquid nitrogen refrigerator (LNR). This technique may prove useful while working on step-by-step cooling temperature changing modes for real industrial units, which provide for reducing or complete disappearance of horizontal sections on the kinetic curves showing temperature changes in a certain segment of real equipment.
Keywords: kinetic curves, refrigerating, phase transition, relative temperature, approximation of curves.
Русский
English
