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Experimental analysis on influencing factors of food freezing.

[In Chinese. / En chinois.]

Author(s) : LI B., JAO Y., HUA Z.

Type of article: Article

Summary

In this study, a flexo-hypothermy experimental unit was established and some foods such as pork, taro, banana, and small dumplings made with glutinous rice were frozen in this apparatus. The influence of freezing factors such as the shape of the food, the mode of stacking, the degree of heat transfer, and the direction of cooling airflow on the freezing process and initial freezing point of food were studied. In addition, the influence of different packaging materials on the quality and freezing time of foods are discussed.

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Pages: 10-13

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-2603
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 1
  • Publication date: 2004

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