Analysis of food freezing time and energy consumption for a quick serial freezing tunnel device.
[In Chinese. / En chinois.]
Author(s) : LI M., WANG H. Y., HUANG S. Y., et al.
Type of article: Article
Summary
In this article, the food freezing time is calculated by programming, under different conditions, the following: food thickness, freezing material temperature, and cold air blast velocity. The food freezing times under different conditions are compared. Finally, conclusions are drawn with respect to the best working conditions of the device for different cases.
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 2003-2832
- Languages: Chinese
- Source: Refrigeration - vol. 81 - n. 4
- Publication date: 2002/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Blown air; Tunnel; Modelling; Freezing; Freezing time
-
Shape factors for the freezing time of ellipses...
- Author(s) : PHAM Q. T.
- Date : 1991
- Languages : English
- Source: J. Food Eng. - vol. 13 - n. 3
View record
-
Prediction of freezing and thawing times for fo...
- Author(s) : HOSSAIN M. M., CLELAND D. J., CLELAND A. C.
- Date : 1992
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 4
- Formats : PDF
View record
-
Prediction of freezing and thawing times for fo...
- Author(s) : HOSSAIN M. M., CLELAND D. J., CLELAND A. C.
- Date : 1992
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 4
- Formats : PDF
View record
-
A two-stage model for on-line estimation of fre...
- Author(s) : MIHORI T., WATANABE H.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 1
View record
-
Food freezing with simultaneous surface dehydra...
- Author(s) : CAMPAÑONE L. A., SALVADORI V. O., MASCHERONI R. H.
- Date : 2005/03
- Languages : English
- Source: International Journal of Heat and Mass Transfer - vol. 48 - n. 6
View record