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About freezing time of foods.

[In Russian. / En russe.]

Author(s) : KUCAKOVA V. E., FROLOV S. V., JAKOVLEVA M. I., TRET'JAKOV N. A.

Type of article: Article

Summary

An experimental investigation of quick-freezing times of spherical forms, including spheres from gel with different contents of a solid substance (agar-agar) and a dissolved substance (sucrose), was conducted. The comparison of experimental and calculated data revealed the advantages of calculating freezing time according to a modified version of a Plank formula, as suggested by the authors, taking into account the heat capacity of the frozen part.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1998-1682
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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