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Research of the process used to freeze berries.

[In Russian. / En russe.]

Author(s) : PETUHOV I. I., SYRYJ V. N., LISICA A. Û.

Type of article: Article

Summary

Numerical investigation results of the berry freezing process in the gas flow at the different initial and boundary conditions are presented. Proposed model considers change of the concentration and crystallization temperature of tissue juice liquid phase at freezing and supercooling influence of the berry before beginning crystallization. Calculation results for grape berry are compared with experimental data of the authors for flow temperature 233 K for velocities 0.5 and 3.8 m/s.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2008-2569
  • Languages: Russian
  • Source: Holodil'na Tehnika i Tehnologiâ - vol. 113 - n. 3
  • Publication date: 2008/06

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