Исследование процессов замораживания плодов и ягод

Research of processes of freezing fruits and berries

Lev А. Ostroumov ^a

Bujanov O. N. ^b

Igor A. Korotkiy ^b

Affiliation

a Проф. каф. технологии молока и молочных продуктов ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»»

b ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»»

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Abstract

The process of freezing of the Siberian fruits and berries is investigated. The duration of freezing of berries of a black currant is determined at natural convection at various temperatures and in a layer of berries of various thickness. The constructive circuit and circuit cold-supply developed by us two-zoned the flyidisation quickly freezing device is given. The duration of freezing of berries in it quickly freezing device is determined at various modes of its job. The speeds of freezing of berries are determined under various conditions of freezing.

Keywords

Freezing, freezing-point depression, quickly freezing device, flyidisation, speed of freezing

REFERENCES

Алмаши Э. Быстрое замораживание пищевых продуктов / Э. Алмаши, Л. Эрдели, Т. Шарой. - М.: Легкая и пищевая промышленность, 1981. - 408 с.
Грубы Я. Производство замороженных продуктов / Я. Грубы. − М. Агропромиздат, 1990. − 336 с.
Короткий И.А. Сибирская ягода. Физико-химические основы технологий низкотемпературного консервирования / И.А. Короткий. - Кемерово, 2007. - 146 с.

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