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Investigation of moisture freezing during low-temperature treatment of cheese.

[In Russian. / En russe.]

Author(s) : KOROTKY I. A., OSTROUMOV L. A., POPOV A. V.

Type of article: Article

Summary

Investigation of thermophysical properties of several types of cheeses shows the influence of water crystallization on the thermal and physical characteristics of cheese at the temperatures below the cryoscopic point. At the temperature of -21,2 °C the burst was observed, i.e. instantaneous change of the thermal capacity and thermal diffusivity. Since the crystallization temperature of the eutectic solution of sodium chloride is -21,2 °C as well, the authors assume that the character of water crystallization in cheese is similar to crystallization of water solution of sodium chloride. The method of calculation of the frozen water quantity is proposed. Test calculations made gave good agreements with the experimental results.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2000-2687
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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