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Document IIF

Comparaison quantitative des conditions de décongélation.

Quantitative comparison of thawing conditions.

Auteurs : ILJINS U., SKRUPSKIS I., ABOLTINS A.

Résumé

Thawing conditions essentially influence the quality of frozen fruit and berries. Methods used in thawing of products basically differ in the way of heat supply. Thermophysical occurrences taking place in frozen fruit and berries are characterised by diagrams of temperatures. The intensity of heat supply is shown in graphic form. The stage of thawing, in which fruit and berries (bodies) are in the frozen phase, is mathematically the simplest. Then describing thawing of the body, an exponential rule is obtained, according to which their temperature and heat amount, received from the surrounding, changes depending on time. Mathematical analysis allows the construction of diagrams of heating time depending on radius of the heated body; different conditions of thawing can be practically compared.

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Détails

  • Titre original : Quantitative comparison of thawing conditions.
  • Identifiant de la fiche : 2000-1429
  • Langues : Anglais
  • Date d'édition : 19/09/1999
  • Source : Source : Prepr. 20th int. Congr. Refrig., Sydney
    pap. 648; 6 p.; fig.; 3 ref.

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