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Recherche concernant le processus de transfert de chaleur lors de la surgélation de maïs frais immature et temps de surgélation.

Research on heat transfer process of the quick freezing of fresh unripe maize and freezing time.

Auteurs : QU C., SUN Y., CHENG Z., et al.

Résumé

Fresh unripe maize is gradually liked due to the virtue of health care. It possesses an immense benefit of market. Yet the quality of the fresh unripe maize deteriorated in a short time after the maize was picked. The definite processes are necessary so that the fresh unripe maize may supply at the different seasons. The process of quick freezing used strongly influences the quality of the fresh unripe maize. Although the process is a common practice, heat transfer during quick freezing and freezing time are not fully exposed. In the study, fresh unripe maize ear was modelled by a two-layer coaxial infinite cylindrical shell based on different physical properties of kernels and cob. The mathematical model is built and solved. Freezing time is confirmed. This will supply the theoretical guide for the process of quick freezing.

Documents disponibles

Format PDF

Pages : 457-461

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

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

Détails

  • Titre original : Research on heat transfer process of the quick freezing of fresh unripe maize and freezing time.
  • Identifiant de la fiche : 2007-0716
  • Langues : Anglais
  • Source : ACRA-2006. Proceedings of the 3rd Asian conference on refrigeration and air conditioning.
  • Date d'édition : 21/05/2006

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