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CALCULATING THE EFFECTIVE QUICK-FREEZING TIME FOR MEAT PRODUCTS.

[In Russian. / En russe.]

Author(s) : VENGER K. P.

Type of article: Article

Summary

A MATHEMATICAL MODEL FOR SETTING FREEZING TIMES FOR INDIVIDUAL PORTIONS OF SUCH PRODUCTS AS FISH, CHICKEN AND MINCED-MEAT PRODUCTS WAS TESTED. THE AUTHORS USED EQUATIONS TO CALCULATE THE DURATIONS OF 3 STAGES OF FREEZING: COOLING DOWN TO THE CRYOSCOPIC TEMPERATURE ON THE PRODUCT'S SURFACE, FREEZING TO THE CRYOSCOPIC TEMPERATURE AT THE PRODUCT'S CENTRE, AND FREEZING TO THE REQUIRED TEMPERATURE AT THE THERMAL CENTRE. DIFFERENCES BETWEEN ACTUAL AND PREDICTED FREEZING TIMES WERE FROM 13.7 TO 20%, CONSIDERED ADEQUATE BY THE AUTHORS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-1637
  • Languages: Russian
  • Source: Molocn. Mjasn. Prom. - n. 3
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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