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Moisture loss during freezing.

Author(s) : BRILEY G. C.

Type of article: Article

Summary

Most freezing/cooling systems are judged by their ability to keep moisture loss (shrink) to a minimum. However, it is basically impossible to cool or freeze an unpackaged food product without some loss of moisture. This is a natural occurrence. Most unpackaged food products are frozen in mechanical systems that use air as heat transfer medium. Air absorbs moisture in various quantities, depending on temperature and pressure.

Details

  • Original title: Moisture loss during freezing.
  • Record ID : 2003-1332
  • Languages: English
  • Source: ASHRAE Journal - vol. 44 - n. 11
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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