Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.8.037.051
Issue:4 (26)
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Aspects of Rapid Freezing of Fruit and Berry Production
Annotation
Freezing wild and garden berries and fruits is becoming more widely used in farming. Fast freezing, as the best way of preserving, allows to obtain the finished product of the highest quality, not only at the end of the process, but also allows for a long time to preserve the biologically active substances of plant products. The absence in the market of domestic single-stage small capacity freezers presents considerable difficulties for the expansion of the potential composition of the players in this sector of production. The greatest difficulties in the organization of the process of rapid freezing in devices with the airflow direction is formation of a stable fluidising layer to achieve a given performance and production. Investigations of thermal parameters of wild blueberries and cranberries garden chokeberry Aronia used for the calculation of criteria equations bulk porosity layer, the air temperature at the outlet of the unit and the duration of freezing the product. By weight and volume of the layer was calculated density and porosity. In the fixed layer and the weight of different download speeds berries calculated the average residence time in the freezer. The presented results can be used to determine the regime parameters and kinetics of the freezing process, and technology development freeze in freezers with the direction of the refrigerant.
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Articles in current issue
- Numbers of similarity at the processes of fish drying, smoking and frying
- Application of ultrasound to enhance the separation of cereals
- The equation in the generalized variables of the quality and quantitative standard of process of preparation of culinary dishes
- Traditional and perspective vegetable sources of iodine for enrichment of foodstuff
- The depth of grinding of the muscle tissue and the formation of condensation patterns of raw sausages
- Study of the rubbing machines, its analysis and assessment of efficiency
- The using of cognitive images of the States of systems in space of entropy potentials parameter for the organization of monitoring and control
- Investigation of the sterilization process of canned products for further automation
- Development of a design matrix for the dynamic extrusion and its mathematical foundation
- Аlkaloidness investigation of Lupin seeds
- Development of resource-saving production process of confectionery in the ultrasound
- Analysis of the rheological properties of vegetable and mayonnaise sauce, produced with the use of functional herbal supplements
- The hydrodynamics of three-phase flows in vertical pipes with a jet dispersing the gas phase
- Installation of electrostatic smoking with an inductive supply of energy at a dymogeneration in the environment of inert gas
- Carbon dioxide scrubbing efficiency