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A predictive method for the characteristics of cooling and freezing processes of foodstuffs.
Author(s) : CHUMAK I. G., ONISTCHENKO V. P., GOLOWSKY S. E., ZHELIBA Y. A.
Summary
The paper describes a method of calculation for the cooling and freezing processes of various foodstuffs with different shapes. Practical applications are given for beef pieces, chicken, tylose experimental models and potatoes.
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Details
- Original title: A predictive method for the characteristics of cooling and freezing processes of foodstuffs.
- Record ID : 1996-1609
- Languages: English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Publication date: 1994/06/08
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Potato; Geometry; Food; Calculation; Half-cooling time; Chilling; Beef; Process; Chicken; Freezing; Freezing time
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- Date : 1987
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