FREEZING AND THAWING TIME PREDICTION METHODS OF FOODS SIMPLE EQUATIONS

• Main Authors: Yahya TÜLEK, Hüsnü Yusuf GÖKALP, Sami Gökhan ÖZKAL
• Format: Article
• Language: English
• Published: Pamukkale University 1999-01-01
• Series: Pamukkale University Journal of Engineering Sciences
• Subjects: Donma zamanı, Çözülme zamanı
• Online Access: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089947

Freezing is one of the excellent methods for the preservation of foods. If freezing and thawing processes and frozen storage method are carried out correctly, the original characteristics of the foods can remain almost unchanged over an extended periods of time. It is very important to determine the freezing and thawing time period of the foods, as they strongly influence the both quality of food material and process productivity and the economy. For developing a simple and effectively usable mathematical model, less amount of process parameters and physical properties should be enrolled in calculations. But it is a difficult to have all of these in one prediction method. For this reason, various freezing and thawing time prediction methods were proposed in literature and research studies have been going on.