Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

November 2015 (published: 27.11.2015)

Number 4(26)

Home > Issue > Aspects of Rapid Freezing of Fruit and Berry Production

UDC 664.8.037.051

Aspects of Rapid Freezing of Fruit and Berry Production

Kremenevskaya M.I.

Freezing wild and garden berries and fruits is becoming more widely used in farming. Fast freezing, as the best way of preserving, allows to obtain the finished product of the highest quality, not only at the end of the process, but also allows for a long time to preserve the biologically active substances of plant products. The absence in the market of domestic single-stage small capacity freezers presents considerable difficulties for the expansion of the potential composition of the players in this sector of production. The greatest difficulties in the organization of the process of rapid freezing in devices with the airflow direction is formation of a stable fluidising layer to achieve a given performance and production. Investigations of thermal parameters of wild blueberries and cranberries garden chokeberry Aronia used for the calculation of criteria equations bulk porosity layer, the air temperature at the outlet of the unit and the duration of freezing the product. By weight and volume of the layer was calculated density and porosity. In the fixed layer and the weight of different download speeds berries calculated the average residence time in the freezer. The presented results can be used to determine the regime parameters and kinetics of the freezing process, and technology development freeze in freezers with the direction of the refrigerant.
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Keywords: the rapid freezing machine; freeze; technological and thermophysical parameters; fruit and berries quality.

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