BUILDING THE METHOD TO DETERMINE THE RATE OF FREEZING WATER IN PENAEUS MONODON OF THE FREEZING PROCESS

被引：0

作者：

Nguyen Tan Dzung ^{[1
]}

Trinh Van Dzung ^{[1
]}

Tran Duc Ba ^{[1
]}

机构：

[1] HCMC Univ Tech Educ, Fac Chem & Food Technol, 01-Vo Ngan St, Thu Duc Dist, Vietnam

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 4卷 / 02期

关键词：

Food freezing; The freezing process of Penaeus Monodon; The method determining rate of freezing water;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The method of determination the rate of freezing water in Penaeus Monodon of freezing process was established on base the equation of energy balance in warming up process Penaeus Monodon after freezing to determine specific heat of Penaeus Monodon. The result obtained was built the mathematical model (19) to determine the rate of freezing water according to the freezing temperature of Penaeus Monodon. The results indicated that when water was completely frozen (omega = 1 or 100%), the optimal freezing temperature of Penaeus Monodon was -22.00 degrees C.

引用

页码：28 / 35

页数：8

共 50 条

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