Share

Meat freezing under conditions of electroconvective heat transfer.

[In Russian. / En russe.]

Author(s) : BABAKIN B. S., BOVKUN M. R., AMERHANOV M. M.

Type of article: Article

Summary

Test results are presented on the process of meat freezing under conditions of electroconvective heat transfer. The possibility of intensifying this process is shown. Designs of cold rooms are presented for freezing meat and other biological products using electroconvection. The dielectric properties of meat are determined through polarization under an external electric field. Under conditions of electroconvective heat transfer, when an external electric field is created around the product, the polarization and ionic conductivity modify the dynamics of the freezing process and its different stages. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1994-0352
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (151)
See the source

Indexing