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

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

Summary

Steady- and unsteady temperature fields with periodic temperature variation were simulated separately in the frozen storage fields. The experiments of the dehydrating process of non-thawed, half-thawed and highly-thawed frozen white asparagus were made respectively in the different temperature fields. Theoretical analysis and experimental results showed that the existence of the temperature field is the ultimate cause of the water thickness imbalance in the local mini-fields which arises to the harmful dehydration of the quick frozen white asparagus.

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Pages: ICR07-C2-630

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Details

  • Original title: Effect of the temperature field on the dehydrating process used for quick frozen white asparagus in the frozen food storage field.
  • Record ID : 2007-2700
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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