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Méthode de calcul et vérification expérimentale du temps de congélation d’aliments au moyen d’azote liquide.

[In Chinese. / En chinois.]

Auteurs : ZHOU X., LIU J., XU X., et al.

Type d'article : Article

Résumé

Freezing time is an important index to evaluate the quality of frozen food, and he correct calculation of freezing time is the key to the optimal design and operation of food freezing equipment. In this paper, the freezing time is tested by the established frozen experiment platform with liquid nitrogen. After introducing existing models, several typical calculation methods are chosen to calculate the food freezing time. By comparing the theoretical results with the experimental results, the most accurate method to calculate the food freezing time is obtained. Taking the finite cyclical foodstuff as an example, the result shows that the International Institute of Refrigeration Model had the smallest difference with the experimental results, and the average deviation is 8.86%, while Staging Model takes second place with an average deviation less than 15%.

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Format PDF

Pages : 113-118

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    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

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