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The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method
Определение процессовых характеристик быстрого замораживания продуктов методом непрерывного и дискретного теплооотвода
2019
ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ
Определение процессовых характеристик быстрого замораживания продуктов методом непрерывного и дискретного теплооотвода
The research features the rational conditions of the process of rapid freezing for unpackaged small-sized foods by the method of continuous and discrete heat sink. The paper presents a graphical interpretation of the calculations of the average volume temperature for various temperature regimes that are used to freeze semi-finished products. The method makes it possible to determine the temperature at any time. The experiment defined the most rational range of air circulation speeds with a
doi:10.21603/2074-9414-2019-1-104-112
fatcat:pqwv27x3mjgvneyunprk2fn5uu