A study on generation of ice containing ozone.
[In Japanese. / En japonais.]
Author(s) : YOSHIMURA K., KOYAMA S., YAMAMOTO H.
Type of article: Article
Summary
In the study, the authors investigate the influence of temperatures of water dissolving ozone on the timewise attenuations of the ozone concentration in water. They also investigated the influence of the cooling temperature, the ice diameter, the initial temperatures of water dissolving ozone and internal pressure of the water dissolving ozone on ozone concentration in the ice over time. In addition, they investigate the influence of the ice diameter on the attenuations of ozone concentration in the ice over time. It was confirmed that the solidification experimental data can be adjusted by a correlation between ozone concentration in the ice and solidification time.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2006-2437
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 22 - n. 4
- Publication date: 2005
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Ozone; Ice; Food; Chilling; Expérimentation
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HACCP implementation: a generic model for chill...
- Date : 1993/12
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 12
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PRESERVATION PROCESSES FOR FOODSTUFFS. 1. REFRI...
- Author(s) : FRIAS TEJERA I., BRITO MIRALLES G., HARDISSON DE LA TORRE A.
- Date : 1990
- Languages : Spanish
- Source: Acta Alimentaria - vol. 27 - n. 216
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Food refrigeration modelling is quick, cheap an...
- Author(s) : JAMES S.
- Date : 2001
- Languages : English
- Source: Food Technol. int. - 51-53; fig.; tabl.
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COOLING OF FOODS AND FRUITS BY ACCUMULATED COLD...
- Author(s) : CSURY I.
- Date : 1989
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 43 - n. 2
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TIME-TEMPERATURE PREDICTION CURVES OF FOODSTUFF...
- Author(s) : SANZ P. D.
- Date : 1986
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 2
- Formats : PDF
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