Determination of the thermophysical characteristics of food products in the field of crystallization of bound moisture.

[In Russian. / En russe.]

Author(s) : PLATUNOV E. S., BARANOV I. V., PROSHKIN S. S., et al.

Type of article: Article

Summary

A method and device making it possible to study quantitatively the kinetics of phase transitions in foods during their freezing and thawing were considered. Samples with volumes of 5 to 10 cm3 were used for the measurements. The procedure of the experiment and processing of its results was automated. Relationships for the calculation of enthalpy, effective thermal capacity, cryoscopic temperature, differential and integral heat of phase transitions, initial moisture content, reaction of non-frozen water and some other heat and humidity characteristics of products at different temperature levels are presented.

Details

Original title: [In Russian. / En russe.]
Record ID : 2000-1890
Languages: Russian
Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
Publication date: 1999
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Thawing; Food; Cryoscopy; Calculation; Measurement; Thermodynamic property; Physical property; Enthalpy; Crystallization; Freezing