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Technical evaluation of freezing and thawing apparatuses.

[In Japanese. / En japonais.]

Author(s) : OAKMOTO N.

Type of article: Article

Summary

Industrial freezing and thawing apparatuses were evaluated based on both performance of heat transfer and quality of foods after processing with these apparatuses. The thermal characteristics of heat transfer media such as nitrogen, carbon dioxide and ethanol were discussed in terms of the latent heat of evaporation, manners of heat transfer operations and materials to be processed. The affected factors related to the quality of foods and biological materials are indicated from the standpoints of micro and macro factors. The acceleration methods of heat transfer rate used in the apparatus were shown based on predicted and measured freezing as well as thawing curves. The evaluation methods were presented for food quality during frozen storage and after thawing.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2004-1773
  • Languages: Japanese
  • Source: Refrigeration - vol. 79 - n. 915
  • Publication date: 2004
  • Document available for consultation in the library of the IIR headquarters only.

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