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HEAT AND MASS EXCHANGE DURING FREEZING OF MEAT PREPACKS IN A DYNAMIC DISPERSE MEDIUM.
Author(s) : DITCHEV S., POPOV V.
Type of article: Article, IJR article
Summary
THE EXPERIMENTAL RESULTS CONFIRM THE FEASIBILITY OF USING A DYNAMIC DISPERSE MEDIUM IN THE FORM OF ICE GRANULES AS AN EXCELLENT COOLANT CAPABLE OF SHORTENING THE TIME OF TECHNOLOGICAL CYCLE TO BETWEEN 75 AND 50% AND REDUCING THE WEIGHT LOSSES BY A FACTOR OF 2.5 TO 3.5 TIMES THOSE OF CONVENTIONAL AIR-BLAST FREEZING METHODS.
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Pages: 209-210
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Details
- Original title: HEAT AND MASS EXCHANGE DURING FREEZING OF MEAT PREPACKS IN A DYNAMIC DISPERSE MEDIUM.
- Record ID : 1984-2335
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 4
- Publication date: 1983
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Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Ice; Fluidized bed; Mass transfer; Meat; Heat transfer; Weight loss; Performance; Packaging; Freezing; Freezer
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- Author(s) : KATAYAMA K.
- Date : 1981
- Languages : Japanese
- Source: Refrigeration - vol. 56 - n. 641
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INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PR...
- Author(s) : GRUDA Z.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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INTENSIFICATION OF THE FREEZING PROCESS BY USIN...
- Author(s) : DITCHEV S. P.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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PHYSICAL AND ENGINEERING ASPECTS OF FOOD FREEZING.
- Author(s) : HOLDSWORTH S. D.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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THEORETICAL FUNDAMENTALS OF FLUIDIZATION IN THE...
- Author(s) : FIKIIN A.
- Date : 1981
- Languages : Bulgarian
- Source: Sci. Works - n. 16
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