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IMPROVEMENT OF THE FREEZING PROCESS OF PRECOOKED FOODS.

[In Russian. / En russe.]

Author(s) : BUJANOV O. N., VENGER K. P., KOLTYPIN Ju. V.

Type of article: Article

Summary

THE FREEZING RATE, ENERGETICALLY EFFICIENT, OF PRECOOKED FOODS AND THE PARAMETERS OF COOLING AIR WEREDETERMINED. THE STUDIES WERE MADE AT A TEMPERATURE RANGE OF 243 TO 203 K (-30 TO -70 DEG C), WITH AN AIR FLOW RATE OF 4 TO 10 M/S. THE RECOMMENDED FREEZING RATE OF ABOUT 3.5 CM/HR IS PROVIDED BY AN AIR TEMPERATURE OF 233 K (-40 DEG C)AT A FLOW RATE OF 5 TO 6 M/S. A NOMOGRAPH WAS BUILT FOR THE DETERMINATION OF THE PARAMETERS OF THE PROCESS ACCORDING TO THE RESULTS OF THE PROCESSING OF TEST DATA BY AN ELECTRONIC COMPUTER.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1540
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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