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- Title
STUDY THE HEAT TRANSFER MODEL IN THE FREEZING PROCESS OF BASA SAUSAGE IN VIETNAM TO DETERMINE THE TECHNOLOGICAL MODE.
- Authors
Nguyen Tan Dzung
- Abstract
Based on the results obtained, the mathematical model of heat transfer for freezing food about the relationship between rate of freezing water and freezing temperature of Basa sausage was established (Ω = f(T)). Mathematical model of freezing process was solved by variables separable method proposed by Fourier to determine the relationship between rate of freezing water and freezing temperature of Basa sausage, and technological mode of freezing process for preserving Basa sausage. The results showed that when Basa sausage was frozen by air freezing method with the environment temperature of -45°C, the required time for the freezing of water above 86% (Ω ≥ 0.86) inside Basa sausage was 1.4h. At this point, the temperature of Basa sausage was -24.78°C.
- Subjects
VIETNAM; HEAT transfer; FROZEN foods; SAUSAGES; FOOD preservation; FREEZING; FOOD industry
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 2, p5
- ISSN
2066-6845
- Publication type
Article