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Theoretical investigations of the thawing of frozen fruits and berries.

Author(s) : ILJINS U., SKRUPSKIS I., ABOLTINS A.

Summary

The thawing process was divided into tempering, thawing and subsequent heating, and analysed using the theoretical equations for heat conduction. The thawing front increased its speed toward the centre as the process continued and that the process is highly non-linear. The effect of the radius of spherical products on thawing time was linear. The temperature of the product surface at the completion of thawing of the centre was proportional to the square root of the radius of the product.

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Pages: p. 298-302

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Details

  • Original title: Theoretical investigations of the thawing of frozen fruits and berries.
  • Record ID : 2001-0911
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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