Share

Calculation of the frozen-water quantity.

[In Russian. / En russe.]

Author(s) : ZHADAN V. Z.

Type of article: Article

Summary

Based on theoretical considerations and experimental data, an equation is proposed from which the quantity of frozen water during freezing of foodstuffs over a large range of subzero temperatures can be calculated. The calculated and experimental data are compared for various products: poultry, fish, eggs, milk, tomatoes and onions, at -10, -20 and -30 deg C freezing temperatures. The differences are within 2% and do not exceed 2.6%. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1993-3326
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 6
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (147)
See the source

Indexing