Mass transfer characteristics during freezing of vegetable products in ice slurry

Abstract

The paper is devoted to research of mass exchange characteristics vegetative products in perspective not boiling cold-carrying media — ice slurry. Absorption by a product of the refrigeration medium dissolved substances after various stages of processing are established. The quantity’ of acts of the freezing appropriate to increase cryoscopic temperature of medium on 1 Cis revealed. Increase of mass exchangefactor P at rising of medium speed is designed.

Keywords

freezing food / duration of the process / air environment

References

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RIGHTS & PERMISSIONS

Kolodyaznaya V.S., Sokolov V.N.