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FREEZING OF A PARALLELEPIPED FOOD PRODUCT. 1. EXPERIMENTAL DETERMINATION.

Author(s) : LEBLANC D. I., KOK R., TIMBERS G. E.

Type of article: Article, IJR article

Summary

THE APPROACH WAS TO COMPARE EXPERIMENTAL AND PREDICTED FREEZING TIMES AND THE EXPERIMENTAL METHODS AND RESULTS ARE DESCRIBED. THE EXPERIMENTAL CONDITIONS CONSISTED OF INDIVIDUALLY FREEZING FRENCH FRIES IN AN AIR BLAST. THE TIME REQUIRED TO LOWER THE TEMPERATURE FROM 304 TO 255 K (31 TO-18 DEG C), WAS APPROXIMATELY 1,200 SEC. THE OVERALL SURFACE HEAT TRANSFER COEFFICIENT WAS 21 W/M2.K.

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Pages: 371-378

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Details

  • Original title: FREEZING OF A PARALLELEPIPED FOOD PRODUCT. 1. EXPERIMENTAL DETERMINATION.
  • Record ID : 1991-0662
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 6
  • Publication date: 1990

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