A Comparative Study of Freezing Time Prediction for Food Products

1994 ◽  
pp. 376-378
Author(s):  
Franciszek Kluza ◽  
Walter E. L. Spiess
Keyword(s):  
Comparative Study ◽  
Food Products ◽  
Freezing Time ◽  
Time Prediction

scholarly journals Influence of Airflow Field on Food Freezing and Energy Consumption in Cold Storage

2018 ◽  
Vol 53 ◽  
pp. 01038
Author(s):  
Guiqiang Wang ◽  
Xiaohang Cheng ◽  
Zhiqiangè Kang ◽  
Guohui Feng
Keyword(s):  
Energy Consumption ◽  
Field Distribution ◽  
Cold Storage ◽  
Food Products ◽  
Lumped Parameter Model ◽  
Freezing Process ◽  
Load Factor ◽  
Freezing Time ◽  
Food Freezing ◽  
Airflow Field

Currently most food products are cooled and frozen in air-blast cold storage to prolong storage time. The airflow field distribution in storage has a great impact on the process of food freezing and energy cost by that. In this paper, a transient model of food freezing considering airflow field was developed to simulation the temperature profile of air and food products during freezing process. A lumped parameter model was used to predict the temperature and moisture profile of air, which connected all other components together, such as air coolers, food products, envelop enclosure and refrigeration system. A finite difference method was employed to model the heat transfer inside food products during freezing, where the mass transfer was neglected as the food products were wrapped with polystyrene films. Unit load factor method was applied to calculate the sensible heat refrigeration capacity and thus the total capacity of air coolers. The simulation was conducted on a large cold storage filled with large quantities of packaged food products. Results show that there are great differences in airflow field distribution at different locations in cold storage, which lead to spacial differences in freezing time required. Inappropriate set point of freezing time prolongs freezing process unnecessarily and leads to extra energy consumption. Operational mode of air coolers has a great impact on the total energy consumption, as they consume energy themselves and release equivalent heat into storage simultaneously.

Comparative Study of the Stomacher and the Waring Blender for Homogenization of High-Fat Dairy Foods1

1980 ◽  
Vol 43 (10) ◽  
pp. 763-764 ◽  
Author(s):  
S. THRASHER ◽  
G. H. RICHARDSON
Keyword(s):  
Comparative Study ◽  
Food Products ◽  
High Fat ◽  
Dairy Food ◽  
Waring Blender ◽  
Plate Counts

There were no differences between conventional aerobic plate counts on high-fat dairy food products after homogenization 2 min in either a Stomacher 400 or a Semi-Micro Waring blender.

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 666-672 ◽  
Author(s):  
Alicia Rodríguez ◽  
Mar Rodríguez ◽  
M. Isabel Luque ◽  
Annemarie F. Justesen ◽  
Juan J. Córdoba
Keyword(s):  
Comparative Study ◽  
Real Time ◽  
Ochratoxin A ◽  
Dna Extraction ◽  
Real Time Pcr ◽  
Food Products ◽  
Extraction Methods ◽  
Dna Extraction Methods

scholarly journals Automatic flow system for sequential determination of ABTS+ scavenging capacity and Folin-Ciocalteu index: A comparative study in food products

2007 ◽  
Vol 592 (2) ◽  
pp. 193-201 ◽  
Author(s):  
Luís M. Magalhães ◽  
Marcela A. Segundo ◽  
Salette Reis ◽  
José L.F.C. Lima ◽  
Ildikó V. Tóth ◽  
...  
Keyword(s):  
Comparative Study ◽  
Flow System ◽  
Food Products ◽  
Sequential Determination ◽  
Scavenging Capacity

Assessment of Freezing Time Prediction Methods

1984 ◽  
Vol 49 (4) ◽  
pp. 1034-1042 ◽  
Author(s):  
A. C. CLELAND ◽  
R. L. EARLE
Keyword(s):  
Prediction Methods ◽  
Freezing Time ◽  
Time Prediction

COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE FOOD PRODUCTS

2016 ◽  
Vol 94 (4) ◽  
pp. 877-889
Author(s):  
AMANI A. METWALLI, ◽  
TAMER F. METWALLY
Keyword(s):  
Comparative Study ◽  
Food Products ◽  
Free Food ◽  
Gluten Free
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