Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 6
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- Pages.827-833
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- 1988
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- 0367-6293(pISSN)
Studies on the Freezing Time Prediction and Factors Influencing Freezing Time Prediction
식품의 동결시간 예측 및 동결시간에 영향을 미치는 요인에 관한 연구
- Kong, Jai-Yul (Department of Biological Science and Technology, National Fisheries University of Pusan) ;
- Jeong, Jin-Woong (Korea Food Research Institute) ;
- Kim, Min-Young (Department of Refrigeration Engineering, National Fisheries University of Pusan)
- Published : 1988.12.01
Abstract
The objectives of this investigation were to develop an improved analytical method and to review with respect to experimental parameters and thermo-physical properties influencing the freezing time prediction. The results indicate that the relationship between freezing time and product size is dependent on the surface heat transfer coefficient. As the magnitude of surface heat transfer coefficient decreases, the influence of product size on freezing time becomes more profound. But the freezing time does decrease slightly as the coefficients are increased to values greater than 150
본 연구는 식품의 동결시간에 영향을 미치는 요인에 대해 비교 검토하고. 시료 두께에 따른 동결시간 예측 모델을 유도하기 위해 정지공기식 동결법을 이용하여 피조개 등 4종의 시료에 대하여 실험하였다. 그 결과, 시료의 두께가 두꺼울수록, 표면열전달계수 및 초기온도에 의한 영향은 상당히 급증하였으며, 표면열전달계수의 값이 낮을수록 시료 두께에 미치는 영향은 크며.