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Numerical results were compared to the experimental data on freezing of the shrimp meat and stuffing of herring, cod, mackerel and macrurus. The discrepancy between the theoretical and experimental values of the frozen product final temperature in the range of admissible values of the developed mathematical model did not exceed 8%.
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Pages: p 304-310
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Details
- Original title: Fish stuffing and paste solidification by drum freezers.
- Record ID : 1997-1520
- Languages: English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Publication date: 1996/10/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Industrial freezer; Food; Calculation; Solidification; Simulation; Optimization
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Continuous contact freezers for freezing of liq...
- Author(s) : LE BAIL A., HAVET M., HUFFSCHMIT D., DUPRAT J. C., REVERDY Y.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record
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A SIMPLIFIED MATHEMATICAL MODEL FOR FREEZING TI...
- Author(s) : MASCHERONI R. H., MICHELIS A. de, CALVELO A.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
View record
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HEAT TRANSFER BETWEEN THE GAS AND SOLID PARTICL...
- Author(s) : GRUDA Z.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Objectivos actuales de diseñadores de equipos d...
- Author(s) : MASCHERONI R. H.
- Date : 1996/10/02
- Languages : Spanish
- Source: CAF '96. Conferencias presentadas en el Congreso Argentino del Frio.
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NEW PROCESS DEVELOPMENTS IN COOLING AND RAPID D...
- Author(s) : PLASSMEIER K. G., BUCHMULLER J.
- Date : 1986/04/14
- Languages : English
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