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A MODEL FOR FOOD DESICCATION IN FROZEN STORAGE.

Author(s) : PHAM Q. T., WILLIX J.

Type of article: Article

Summary

EQUATIONS WERE DEVELOPED TO DESCRIBE THE RATE OF DESICCATION OF UNPROTECTED FOODSTUFFS DURING FROZEN STORAGE AND HOW THE DESICCATED SURFACE LAYER AFFECTS DESICCATION RATE. THEY INDICATE THAT THIS LAYER'S THERMAL PROPERTIES HAVE LITTLE EFFECT ON THE RATE OF DESICCATION. EXPERIMENTAL MEASUREMENTS OF THE RESISTANCE OF FROZEN LAMB TO DESICCATION WERE USED TO PREDICT DESICCATION IN DIFFERENT ENVIRONMENTAL CONDITIONS. CALCULATED RESULTS AGREE WITH MEASUREMENTS FROM PREVIOUS SURVEYS AND DIFFUSIVITY MEASUREMENTS. AIR VELOCITY SHOULD HAVE LITTLE EFFECT ON DESICCATION RATE ONCE VELOCITY EXCEEDS ABOUT 0.1 M/S, WHEREAS RADIATIVE HEAT TRANSFER COULD HAVE A MAJOR EFFECT.

Details

  • Original title: A MODEL FOR FOOD DESICCATION IN FROZEN STORAGE.
  • Record ID : 1985-1481
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 5; 1984.09-10; 1275-1281; 1294; 12 fig.; 2 tabl.; 22 ref.; 1 append.
  • Document available for consultation in the library of the IIR headquarters only.

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