In the first part of the research,it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method,are the size and the shape of the product th...In the first part of the research,it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method,are the size and the shape of the product that is exposed to the freezing by fluidization process,the heat transfer coefficients,the temperature,and the speed of the fluidization agent.All these factors are responsible for the size and the distribution of the ice crystals that are formed during the freezing process.The qualitative characteristic that is modified after the freezing by fluidization process is the structural-textural stiffness.展开更多
基金The work has been funded by the PN-II-RU-TD-1-178(301)/01.10.2007.
文摘In the first part of the research,it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method,are the size and the shape of the product that is exposed to the freezing by fluidization process,the heat transfer coefficients,the temperature,and the speed of the fluidization agent.All these factors are responsible for the size and the distribution of the ice crystals that are formed during the freezing process.The qualitative characteristic that is modified after the freezing by fluidization process is the structural-textural stiffness.
