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Article
Author(s)
Mihaela-Gabriela Chirilă
Full-Text PDF XML 838 Views
DOI:10.17265/2159-5275/2020.04.003
Affiliation(s)
Technological High School “Simion Mehedinți”, The Department of Food Science and Engineering, University “Dunarea de Jos” Galaţi, Galați 800344, Romania
ABSTRACT
In the first part of the research, it was shown that the
main factors that are responsible for the quality of the granular food products
frozen using the fluidization method, are the size and the shape of the product that is exposed to the
freezing by fluidization process, the heat transfer
coefficients, the temperature, and the speed of the
fluidization agent. All these factors are
responsible for the size and the distribution of the ice crystals that are
formed during the freezing process. The qualitative characteristic that is
modified after the freezing by fluidization process is the structural-textural
stiffness.
KEYWORDS
Quality, granular products, fluidization, thermal regime.
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