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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Indexing

Themes: Food engineering;
Poultry
Keywords: Poultry; Energy consumption; Calculation; Meat; Frozen food; Weight loss; Freezing