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FREEZING AND THAWING OF CHICKEN, MUTTON AND POTATO USING LIQUID NITROGEN.

Author(s) : CHINNARAJ C., KALANIDHI A., VEDAMURTHY V. N.

Type of article: Article

Summary

A FEW MATHEMATICAL EQUATIONS ARE AVAILABLE FOR PREDICTING THE FREEZING AND THAWING TIME. THESE EQUATIONS ARE GIVEN AND COMPARED WITH EXPERIMENTAL FREEZING TIME. FREEZING OF FOODS USING LIQUID NITROGEN IS KNOWN AS CRYOGENIC FREEZING. MAIN ADVANTAGES OF CRYOGENIC FREEZING OVER OTHER METHODSARE REPORTED. CHICKEN, MUTTON AND POTATO WERE FROZEN USING LIQUID NITROGEN AND TIME-TEMPERATURE GRAPHS WERE OBTAINED EXPERIMENTALLY. EXPERIMENTAL FREEZING TIME FOR CHICKEN WAS COMPARED WITH THEORETICAL FREEZING TIME OBTAINED FROM EQUATIONS. A DETAILED STUDY INDICATES THAT ASSUMPTION OF CONSTANTS LIKE THERMAL CONDUCTIVITY, ENTHALPY AND HEAT TRANSFER COEFFICIENTS INFLUENCE THE FREEZING.

Details

  • Original title: FREEZING AND THAWING OF CHICKEN, MUTTON AND POTATO USING LIQUID NITROGEN.
  • Record ID : 1986-0688
  • Languages: English
  • Source: Indian J. Cryog. - vol. 9 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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