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Heat-mass transfer in layer of berries during the freezing process.
Number: pap. ID: 867
Author(s) : ABOLTINS A., BOCA S., GALOBURDA R., et al.
Summary
Qualitative changes of berries during freezing have been investigated with instrumental methods. In order to economize energy it is proposed to determine the freezing temperature of products. The objective characterisation of physical properties of products enabled to evaluate quality, to incorporate it into the technological regimes of the treatment. Numerical results of process modelling are shown. The freezing regime is defined by several thermo-physical parameters of the production. Water stage turning into ice essentially affects the quality of the frozen product. In products ice crystal formation take place at a relatively low temperature. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentrations of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on temperature and moisture content in product what is very important for predicting the product quality. Experimental investigation was carried out at Latvia State Institute of Fruit Growing.
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Details
- Original title: Heat-mass transfer in layer of berries during the freezing process.
- Record ID : 30001688
- Languages: English
- Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Publication date: 2011/08/21
Links
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Indexing
-
Themes:
Heat transfer;
Mass transfer;
Freezing of foodstuffs;
Fruit - Keywords: Edible berry; Mass transfer; Blackcurrant; Heat transfer; Quality; Red currant; Expérimentation; Fruit
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