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Tytuł artykułu

Krytyczny przeglad modeli wyznaczania czasu rozmrazania produktow rolniczych

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PL

Abstrakty

EN
Correct determination of the thawing time makes possible to design adequate installation and technology, it may also reduce the energy consumption. Thus, it is necessary to apply the proper formulas to predicting precisely that time for differentiated technological conditions and agricultural products. This paper characterized 12 analytical-empirical methods to predict the time of thawing, beginning from the oldest Plank's model up to most complex and developed model by Hossain et al. The way of formation, characteristics and application possibilities of graphical methods to predicting this value, were also described. It was started that there exist some limiting factors in all the methods resulting in inability of formulating whole mechanism of thawing process. Such a simulation keeps still developing of new, simplified method to calculate the thawing time for agricultural products and food.

Wydawca

-

Rocznik

Tom

50

Numer

5

Opis fizyczny

s.95-108,tab.,rys.,bibliogr.

Twórcy

autor
  • Akademia Rolnicza, ul.Doswiadczalna 44, 20-236 Lublin

Bibliografia

  • [1] Bailey C., James S.J., Kitchell A.G., Hudson W.R. 1974. Air-, water- and vacuum-thawing of frozen pork legs. J. Sci. Fd Agric. 25: 81-97.
  • [2] Bailey C., James S.J. 1974. Predicting thawing time of frozen pork legs. ASHRAE J. 3: 68-69.
  • [3] Bakal A., Hayakawa K-I. 1973. Heat transfer during freezing and thawing of foods. W: Advances in food research. Academic Press, N. York.
  • [4] Baxter D.C. 1962. The fusion times of slabs and cylinders. J. Heat Transfer 4: 317.
  • [5] Calvelo A. 1990. Recent studies on meat freezing. W: Developments in meat science-2, Applied Science Publishers, London, 1981. cytowane przez Cleland A.C.: Food refrigeration processes analysis, design and simulation. Elsevier Applied Science, London.
  • [6] Charm S.E. 1971. The fundamentals of food engineering. The AVI Pub. Comp., Westport.
  • [7] Charm S.E., Brand D.H., Baker D.W. 1972. A simple method for estimating freezing & thawing times of cylinders & slabs. ASHRAE J. 11: 39-45.
  • [8] Cleland A.C. 1990. Food refrigeration processes analysis, design and simulation. Elsevier Applied Science, London.
  • [9] Cleland D.J. 1991. A generally applicable simple method for prediction of food freezing and thawing times. Proceedings of the XVIIIth. International Congress of Refrigeration.
  • [10] Cleland D.J., Cleland A.C., Earle R.L. 1986. Prediction of freezing and thawing times for foods - a review. Int. J. Refrig. 9(5): 182.
  • [11] Cleland D.J., Cleland A.C., Earle R.L., Byrne S.J. 1986. Prediction of thawing times for foods of simple shape. Int. J. Refrig. 9(6): 220-228.
  • [12] Cleland D.J., Cleland A.C., Earle R.L., Byrne S.J. 1987. Prediction of freezing and thawing times for multi-dimensional shapes by numerical methods. Int. J. Refrig. 10(1): 32-39.
  • [13] Cleland D.J., Cleland A.C., Earle R.L. 1987. Prediction of freezing and thawing times for multi-dimensional shapes by simple formulae. Part 1: regular shapes. Int. J. Refrig. 10(5): 156-164.
  • [14] Cleland D.J., Cleland A.C., Earle R.L. 1987. Prediction of freezing and thawing tim es for multi-dimensional shapes by simple formulae. Part 2: irregular shapes. Int. J. Refrig. 10(6): 234-240.
  • [15] Cziżow G.B. 1974. Procesy cieplne w technologii chłodniczej produktów żywnościowych. WNT, Warszawa, (tłum. z rosyjskiego).
  • [16] Hossain M.M., Cleland D.J., Cleland A.C. 1992. Prediction of freezing and thawing times for foods of regular multi-dimensional shape by using an analytically derived geometric factor. Int. J. Refrig. 15(4): 227-234.
  • [17] Hossain M.M., Cleland D.J., Cleland A.C. 1992. Prediction of freezing and thawing times for foods of two-dimensional irregular shape by using a semi-analytical geometric factor. Int. J. Refrig. 15(4): 235-240.
  • [18] Hossain M.M., Cleland D.J., Cleland A.C. 1992. Prediction of freezing and thawing times for foods of three-dimensional irregular shape by using a semi-analytical geometric factor. Int. J. Refrig. 15(4): 241-246.
  • [19] Konczakow G.D. 1968. Analiticzeskoje isliedowanie processa razmorażiwania miasa w wozduchie. Cholodilnaja Tiechnika 2: 28-31.
  • [20] Piotrowicz A. 1991. Wpływ akumulacji ciepła w warstwie rozmrożonej na czas rozmrażania stałego produktu żywnościowego w izotermicznym ośrodku grzejnym. Chłodnictwo 1: 3-8.
  • [21] Pham Q.T. 1984. Extension to Planek's equation for predicting freezing times of food stuffs of simple shapes. Int. J. Refrig. 7(6): 377-383.
  • [22] Plank R. 1941. Beiträge zur Berechnung und Bewertung der Gefriergeschwindigkeit von Lebensmitteln. Kälte-Ind. Beih. 3(10): 1.
  • [23] Salvadori V.O., Mascheroni R.H. 1989. Thawing time prediction for simple shaped foods using a generalized graphical method. Int. J. Refrig. 12(7): 232-236.
  • [24] Salvadori V.O., Mascheroni R.H. 1991. Prediction of freezing and thawing times of foods by means of a simplified analytical method. J. Fd Engng 13: 67-78.
  • [25] Sokulski M.B. 1972. A graphic method of temperature determination in freezing and defrosting processes. Science and Technology 2: 355-367.
  • [26] Stefanowski W.M. 1980. Inzenemyj metod rasczeta prodolzitelnosti razmorażiwanija ryby. Izwestija Wuzow-Piszczewaja Technologija 2: 109-112.
  • [27] Stefanowski W.M. 1987. Razmorażiwanije ryby. Agropromizdat, Moskwa.
  • [28] Stefanowski W.M., Chomczenko W.N. 1978. Opredelenije prodolżitełnosti razmorażiwanija ryby pogrużenijem w wodu. Rybnoe Chozjaistwo 11: 61-64.
  • [29] Uswijat N.E. 1973. Opredelenije wremeni razmorżiwanija standartnych rybnych blokow pri oroszenii wodoj. Rybnoe Chozjaistwo 4: 58-60.
  • [30] Uswijat N.E., Golowkin N.A., Gejnc R.G. 1972. Prodolżitelnost' razmorażiwanija ryby w wode. Cholodilnaja Technika 49(8): 46-48.
  • [31] Vanichseni S., Haughey D.P., Nottingham P.M. 1972. Water- and air-thawing of frozen lamb shoulders. J. Fd Technol. 7: 259-270.

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Bibliografia

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