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DETERMINATION OF FREEZING RATES OF SOME FRUIT AND VEGETABLE PRODUCTS.

Author(s) : YIGIT V.

Type of article: Article, IJR article

Summary

EXPERIMENTALLY DETERMINED FREEZING RATES OF FRUIT AND VEGETABLES TOGETHER WITH SAMPLES OF TEST SUBSTANCES WERE COMPARED WITH FREEZING RATES GIVEN BY PLANK'S EQUATION. THE MODIFIED CHARM'S PROGRAM WAS APPLIED TO THE FRUIT AND VEGETABLES SAMPLES WITH PREDICTED THERMAL PROPERTIES. THE FREEZING RATES DETERMINED WERE 6.8, 6.3, 6.6, 7.5 AND 6.3 CM/H FOR CARROT, STRAWBERRY, SOUR CHERRY, PLUM AND LEEK RESPECTIVELY. GOOD ACCURACY WAS ACHIEVED BASED ON TEST SUBSTANCES WITH SIMILAR WATER CONTENT.

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Pages: 97-99

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Details

  • Original title: DETERMINATION OF FREEZING RATES OF SOME FRUIT AND VEGETABLE PRODUCTS.
  • Record ID : 1984-0131
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 2
  • Publication date: 1983

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