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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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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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- Date : 2009
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 26 - n. 4
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Methods for the freezing times of ellipses.
- Author(s) : ILICALI C., CETIN M., CETIN S.
- Date : 1996/05
- Languages : English
- Source: J. Food Eng. - vol. 28 - n. 3-4
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Numerical and perturbations methods for predict...
- Author(s) : MORAGA N. O., MORALES BLANCAS E. F.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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Freezing time prediction for foods using the ne...
- Author(s) : KLUZA F., SPIESS W. E. L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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COMPUTER SIMULATION OF MICROBIAL GROWTH DURING ...
- Author(s) : CASTELL-PEREZ M. E., HELDMAN D. R., STEFFE J. F.
- Date : 1989
- Languages : English
- Source: J. Food Process Eng. - vol. 10 - n. 4
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