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FREEZING OF FOODS.

[In Japanese. / En japonais.]

Author(s) : ISHIBASHI S., SHIGA T.

Type of article: Article

Summary

A SUMMARY OF PHYSICAL PHENOMENA OCCURRING WHEN FREEZING PRODUCTS SUCH AS MEAT, FISH, ETC. AN EXPLANATION IS GIVEN OF THE THERMOPHYSICAL PROPERTIES OF THESE PRODUCTS INCLUDING THE SPECIFIC HEAT, THERMAL CONDUCTIVITY AND THERMAL DIFFUSIVITY. THE FREEZING CURVE IS ILLUSTRATED AND THE PERCENTAGE OF FROZEN WATER AND THE FREEZING RATE ARE DISCUSSED IN ORDER TO PROVIDE AN UNDERSTANDING OF THE ADVANCE IN THE ICE FRONT ANDTHE FALL IN THE FREEZING POINT. EMPHASIS IS LAID ON THE IMPORTANCE OF DEFROSTING WITH REGARD TO HEAT TRANSFER AND THE MAINTENANCE OF QUALITY.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-0567
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 729
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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