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Effect of temperature field on dehydrating process of quick-frozen white asparagus in the frozen food storage field.

[In Chinese. / En chinois.]

Author(s) : HAN Y., LIN Z.

Type of article: Article

Summary

Steady temperature field and unsteady temperature field with periodic temperature variation were simulated separately in frozen storage fields. Experiments of dehydrating process for non-thawed, half-thawed, and highly-thawed frozen white asparagus were conducted respectively in the different temperature fields. Theoretical analysis and experimental results show that the existence of the temperature field in an ultimate cause of water thickness imbalence in the local mini-fields which results in dehydration of the quick frozen white asparagus. Some measures were proposed to prevent frozen food from dehydrating, such as improving the design of the cold storage and the operation management.

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Pages: 53-58

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2008-0735
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 28 - n. 117
  • Publication date: 2007/10

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