Investigations of the dynamics of meat freezing at various modes of cryotreatment
46 0
Keywords:
low-temperature treatment, cryotreatment, thermocouples, thermal conductivity, freezing.Abstract
The paper presents the results of an experimental investigation of the dynamics of freezing meat products samples at different modes of low-temperature treatment. The measurements were performed using a system of thermocouples which is inserted into the sample at a fixed distance as among them, and relatively a surface of the investigated sample which allow getting a 2D temperature distribution. Temperature measurements were carried out using a temperature controller TC 325 (Lake Shore). Investigations were conducted in two modes of cryotreatment. In the first experiment the sample is plunged directly in the liquid nitrogen, and the temperature distribution over the sample volume was measured. In the second case, cryotreatment was rformed in a specially designed measuring cell, allowing except for dynamic researches to measure the thermal conductivity of the meat samples. Thus, in the second case, cooling was performed during mechanical and thermal contact of the sample with the chilled substrate. During the measurements it was shown that the process of freezing the samples has time nonlinear dependence with a characteristic minimum at a particular temperature. It is assumed that this is due to the change in the value of coefficient of the thermal conductivity of the sample during the ovement of the crystallization front in the cooling process.References
[1] Arkharov A.M., Marfenina I.V., Mikulin Yu.I. Basis of Theory and Design: in book series “Cryogenic systems”; ed. by Arkharov A.M. –Moscow: Bauman Moscow State Technical University Press, 2000. – Vol. 1. – P. 7-15.
[2] Arkharov M., Arkharov I., Beliakov V. et al.Design of Apparatus, Plants System: in book series “Cryogenic systems”; ed. by ArkharovA.M. – Moscow: Bauman Moscow State Technical University Press, 2001. – Vol. 2. – P. 562-639.
[3] Dikeman M., Devine C. Encyclopedia Meat Sciences. – 2ndedition. –London: Academic press, 2004. – 463 p.
[4] Jeremiah I., Lester E. Freezing effect on food quality. – New York: Marcel Dekker, 1995. – P. 61-69.
[5] Marcotte M., Tahérian A., and Karimi-Zindashty Y. Thermophysical properties of processed meat and poultry products // Journal of Food Engineering. – 2008. – Vol. 88(3). – P. 315-322.
[6] Petrenko V., Whitworth R. Physics of Ice. – New York: Oxford niversity Press, 1999. – P. 36-55.
[7] Shafiur Rahman M. Food Properties. – 2ndedition. – Denver: CRC press, 2009. – P. 546-595.
[2] Arkharov M., Arkharov I., Beliakov V. et al.Design of Apparatus, Plants System: in book series “Cryogenic systems”; ed. by ArkharovA.M. – Moscow: Bauman Moscow State Technical University Press, 2001. – Vol. 2. – P. 562-639.
[3] Dikeman M., Devine C. Encyclopedia Meat Sciences. – 2ndedition. –London: Academic press, 2004. – 463 p.
[4] Jeremiah I., Lester E. Freezing effect on food quality. – New York: Marcel Dekker, 1995. – P. 61-69.
[5] Marcotte M., Tahérian A., and Karimi-Zindashty Y. Thermophysical properties of processed meat and poultry products // Journal of Food Engineering. – 2008. – Vol. 88(3). – P. 315-322.
[6] Petrenko V., Whitworth R. Physics of Ice. – New York: Oxford niversity Press, 1999. – P. 36-55.
[7] Shafiur Rahman M. Food Properties. – 2ndedition. – Denver: CRC press, 2009. – P. 546-595.
Downloads
How to Cite
Shinbayeva, A., Aldiyarov, A., Arkharov, I., & Drobyshev, A. S. (2015). Investigations of the dynamics of meat freezing at various modes of cryotreatment. Physical Sciences and Technology, 1(2). Retrieved from https://phst.kaznu.kz/index.php/journal/article/view/42
Issue
Section
Thermal Physics and Related Techology
