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STUDY OF THE TEMPERATURE FIELD DURING LIQUID NITROGEN FREEZING OF READY MEALS.

[In Bulgarian. / En bulgare.]

Author(s) : FIKIIN A. G., KARABADJOV O. P.

Type of article: Periodical article

Summary

LIQUID NITROGEN FREEZING OF TWO TYPES OF READY MEALS: < TAS-KEBAP > (MEAT WITH SAUCE) AND VEAL WITH GREEN BEANS, WAS STUDIED. A MATHEMATICAL DEPENDENCE WAS DERIVED, WHICH EXPRESSES THE RELATIONSHIP BETWEEN THE PROCESS PERIOD AND THE LAYER THICKNESS FOR A SAMPLE THICKNESS RANGING FROM 10 TO 70 MM. THE FREEZING PERIOD WAS ABOUT THE SAME FOR THE TWO TYPES OF READY MEALS. INCREASING THE PRODUCT LAYER OVER 50 MM LED TO INFERIOR QUALITY WITH UNDESIRABLE DEFORMATIONS AND CONSIDERABLY LONGER PROCESS PERIODS.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 1984-1102
  • Languages: Bulgarian
  • Source: Sci. Works - 19; 129-142; 5 fig.; 11 ref.
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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