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Freezing tilapia by airblast and liquid nitrogen: freezing point and freezing rate.

Author(s) : CHEN Y. L., PAN B. S.

Type of article: Article

Summary

The freezing point was -1.03 deg C by differential scanning calorimetry, and between -0.81 and -0.90 deg C by the cooling method, determined at the point where the standard deviation of the mean temperature was close to zero, i.e., a minimum. Freezing rate, defined as the half thickness of a meat chunk divided by the time for the centre temperature to decrease from 0 to -5 deg C, was 0.09 centimeters/hour at -7 deg C. At freezing temperatures of -20, -36, -87, and -128 deg C, the rates were respectively 4, 19, 158 and 331 times faster than that at -7 deg C, and correlated with freezing temperature (r= 0.99) regardless of the freezing method.

Details

  • Original title: Freezing tilapia by airblast and liquid nitrogen: freezing point and freezing rate.
  • Record ID : 1996-2339
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 2
  • Publication date: 1995/04
  • Document available for consultation in the library of the IIR headquarters only.

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