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THEORETICAL FUNDAMENTALS OF FLUIDIZATION IN THE INTENSIFICATION OF FRUIT AND VEGETABLE FREEZING.

[In Bulgarian. / En bulgare.]

Author(s) : FIKIIN A.

Type of article: Periodical article

Summary

THE RESULTS OF LABORATORY AND INDUSTRIAL EXPERIMENTS HAVE ESTABLISHED BASIC PARAMETERS TO CHARACTERISE THE FLUIDIZED BED FREEZING OF FRUITS AND VEGETABLES: 1) OPTIMUM PRODUCE STRUCTURE, AIR FLOW RATE AND HYDRODYNAMIC RESISTANCE OF THE SEPARATE STAGES OF FLUIDIZED FREEZING; 2) THE HYDRODYNAMIC RESISTANCE OF THE BED OF THE FREEZER IN RELATION TO THE AIR FLOW RATE; 3) FACTORS TO INCREASE HEAT EXCHANGE DURING THE FLO-FREEZE PROCESS.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 1982-1972
  • Languages: Bulgarian
  • Source: Sci. Works - n. 16
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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