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EXPERIMENTAL RESEARCH ON THE FREEZING TIME OF POTATOES.

[In Chinese. / En chinois.]

Author(s) : CUI Z.

Type of article: Article

Summary

EXPERIMENTS WITH THE FREEZING PROCESSES USING POTATOES AS A TYPICAL FOODSTUFF WERE CARRIED OUT AND THE FREEZING TIMES OF SAMPLES WITH VARIOUS SHAPES WERE DETERMINED BY MEANS OF THE TEMPERATURE-TIME METHOD. THE RESULTS SHOWED THAT THE FREEZING TIME DECREASES WITH AN INCREASE IN THE HEAT TRANSFER COEFFICIENT, THE DECREASE IN THE THICKNESS OF THE PRODUCT AND THEREDUCTION IN THE AMBIENT TEMPERATURE. EXPERIMENTAL DATA WERE CORRELATED AND A DIMENSIONLESS RELATION WAS OBTAINED.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1988-0169
  • Languages: Chinese
  • Source: J. chin. Assoc. Refrig. - n. 2
  • Publication date: 1987/06
  • Document available for consultation in the library of the IIR headquarters only.

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