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THERMOECONOMIC EVALUATION OF METHODS OF FREEZING PERISHABLE FOODS.

[In Russian. / En russe.]

Author(s) : VENGER K. P., KAUHCESVILI N. E., LIPEN I. M.

Type of article: Article

Summary

THE AUTHORS PROPOSE AN EQUATION FOR ESTIMATING THE ENERGY EXPENSES REQUIRED FOR FREEZING FOOD PRODUCTS. ACCORDING TO THIS EQUATION, WEIGHT LOSS FROM DRYING OUT OF PRODUCTS REPRESENTS 50 TO 90% OF ALL EXPENSES. MOSTOF THIS OCCURS DURING THE FIRST OF THE 2 STAGES OF FREEZING DEFINED BY THE AUTHORS, IE, THE COOLING DOWN OF THE SURFACE TO THE CRYOSCOPIC TEMPERATURE. THE EQUATION WAS APPLIED TO POULTRY, AND FIGURES ON ENERGY EXPENDITURES AND WEIGHT LOSS ARE GIVEN FOR VARIOUS FREEZING METHODS, PACKING MATERIALS, TEMPERATURES, SPEED OF AIR CIRCULATION, AND EFFECTIVE FREEZING TIMES. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-0242
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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