Share

IIR document

Verification of simulated drying weight of packaged frozen food with temperature fluctuation during storage.

Number: 1148

Author(s) : WANG Z., ITO H., REDO M. A., SUZUKI T., WATANABE M.

Summary

Drying is one of the main quality deteriorations during the frozen storage of food. It has been thought that drying does not occur in a packaged food. However, it is observed that drying happens and frosting on the surface of food or internal wall of the container is perceived when there is a temperature fluctuation on the frozen storage. In our previous research, a physical model for predicting the effect of temperature fluctuation during storage on the drying weight was proposed. The prediction results suggested that drying rate increased with higher average temperature of the storage chamber, wider amplitude and higher frequency of the temperature fluctuation. In this study, a storage experiment using ice as a sample enclosed in a hermetic container was carried out to obtain actual measurement data. Experimental data were compared with the modelling results, and the relationship between the temperature fluctuation and the drying weight was clarified.

Available documents

Format PDF

Pages: 6 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Verification of simulated drying weight of packaged frozen food with temperature fluctuation during storage.
  • Record ID : 30029505
  • Languages: English
  • Subject: Technology
  • Source: 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Publication date: 2022/04/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2022.1148
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (49)
See the conference proceedings

Indexing