The study of heat and mastransfer when freezing by fluidization of perishable food productsPart I. Theoretical background

Authors:
Mihaela Gabriela Chirila, I. Tofan
Abstract:
During the freezing process by fluidization the heat and mass transfer varies, the different parts of the product being in various stages of cooling. The freezing speed influences the heat and mass transfer, and the mechanism of forming the ice crystals respectively and, in the end, the quality of the frozen product destined to consumption.
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