INTENSIFICATION OF THE FREEZING PROCESS OF SEMI-FINISHED PRODUCTS UNDER THE EFFECT OF AN ELECTRICAL FIELD.
[In Russian. / En russe.]
Author(s) : BABAKIN B. S., BUJANOV O. N., VENGER K. P.
Type of article: Article
Summary
FROM A TEST STUDY, IT WAS ESTABLISHED THAT THE APPLICATION OF AN ELECTRICAL FIELD MAKES IT POSSIBLE TO DECREASE THE FREEZING TIME OF UNPACKAGED SEMI-FINISHED PRODUCTS (STUFFINGS) BY 16% AND ALSO THAT THE AVERAGE FREEZING RATE INCREASES BY 14.6 THIS POSITIVE VARIATION OF THE PARAMETERS OF THE PROCESS IS OBTAINED WITH THE BY-PASS OF THE SUPPLY 6-7 MIN AFTER THE ONSET OF FREEZING.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-2300
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 10
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Mince; Freezing rate; Process; Freezing; Electric field; Freezing time
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EXPERIMENTAL DATA FOR FREEZING AND THAWING OF M...
- Author(s) : CLELAND D. J.
- Date : 1987
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 10 - n. 1
- Formats : PDF
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The effect of the freezing rate on the quality ...
- Author(s) : SUNDSTEN S., ANDERSSON A., TORNBERG E.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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FOODSTUFF FREEZING PROCESS: A TRIDIMENSIONAL NU...
- Author(s) : NONINO C., HAYAKAWA K. I.
- Date : 1983
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 37 - n. 5
View record
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OPTIMISATION OF BATCH FREEZING PROCESSES.
- Author(s) : BARREIRO MENDEZ J.
- Date : 1981
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 31 - n. 3
View record
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Generalized numerical modelling of unsteady hea...
- Author(s) : FIKIIN K. A.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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