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PHYSICAL AND TECHNOLOGICAL ASPECTS OF THE THAWING OF FOODSTUFFS.

[In Dutch. / En néerlandais.]

Author(s) : VEERKAMP C. H.

Type of article: Article

Summary

KNOWLEDGE OF THE PROCESS AND PRACTICAL APPLICATION OF INDUSTRIAL EQUIPMENT ARE LIMITED. THE MARGINAL THAWING TIME IS DEFINED AS THE REQUIRED TIME TO INCREASE THE AVERAGE TEMPERATURE TO THE INITIAL FREEZING POINT, STARTING AT A UNIFORM INITIAL TEMPERATURE. THE APPARENT THERMAL DIFFUSIVITY AND THE ENTHALPY-TEMPERATURE RELATIONSHIP ARE REQUIRED FOR CALCULATING THE HEAT CONDUCTION. THE CONDENSATION OF WATER VAPOUR DURING THAWING INCREASES THE HEAT TRANSFER TO THE PRODUCT. DESPITE THE DEVELOPMENT OF NUMERICAL SOLUTIONS TO CALCULATE THAWING TIMES FOR SOME FOOD PRODUCTS, MORE RESEARCH SHOULD BE CARRIED OUT TO EXTEND THE APPLICABILITIES OF THE PROGRAMS AND TO MAKE THEM MORE USERS-FRIENDLY. IN PRACTICE MORE ATTENTION SHOULD BE GIVEN TO THE DIMENSIONS OF PACKAGES OF PRODUCTS BEFORE FREEZING, CONSIDERING THE USE OF THE PRODUCTS AND EFFECTIVE THAWING.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1985-1940
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 78 - n. 2
  • Publication date: 1985/02
  • Document available for consultation in the library of the IIR headquarters only.

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