每年出版 8 期
ISSN 打印: 1065-5131
ISSN 在线: 1563-5074
Indexed in
RESEARCH OF DYNAMICS OF MEAT FREEZING AT VARIOUS INTENSITIES OF CRYOTREATMENT
摘要
The results of an experimental investigation of the freezing dynamics of meat product samples and thermal conductivity at various modes of low-temperature treatment are given. The measurements were carried out using a specially designed measuring cell-thermostat, which can measure temperature ranging from 300 to 80 K. The results of investigations have shown that the process of sample freezing has nonlinear time dependence with a characteristic minimum at the particular temperature connected with a process of structural changes in the sample. Values of the thermal conductivity coefficient of the sample were measured at different temperature intervals.
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Yuan Pei, Zeng Qinghui, Lei Zhenglin, Wu Yixiao, Lu Yanli, Hu Chaolong, Experimental and numerical study of heat transfer and flow characteristics with different placement of the multi-deck display cabinet in supermarket, Open Physics, 19, 1, 2021. Crossref