Mass transfer characteristics during freezing of vegetable products in ice slurry

V. S. Kolodyaznaya; Колодязная В. С.; V. N. Sokolov; Соколов В. Н.

doi:10.17816/RF101130

Mass transfer characteristics during freezing of vegetable products in ice slurry

Authors: Kolodyaznaya V.S.¹, Sokolov V.N.¹
Affiliations:
1. St. Petersburg State University of Refrigeration and Food Processing Technologies
Issue: Vol 93, No 3 (2004)
Pages: 5-8
Section: Articles
URL: https://journal-vniispk.ru/0023-124X/article/view/101130
DOI: https://doi.org/10.17816/RF101130
ID: 101130

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Abstract

The paper is devoted to research of mass exchange characteristics vegetative products in perspective not boiling cold-carrying media — ice slurry. Absorption by a product of the refrigeration medium dissolved substances after various stages of processing are established. The quantity’ of acts of the freezing appropriate to increase cryoscopic temperature of medium on 1 Cis revealed. Increase of mass exchangefactor P at rising of medium speed is designed.