EFFECT OF THE TEMPERATURE FIELD ON THE DEHYDRATING PROCESS OF QUICK FROZEN WHITE ASPARAGUS IN THE FROZEN FOOD STORING FIELDS
Steady temperature field and unsteady temperature field with periodic temperature variation were simulated separately in the frozen storage fields. The experiments of the dehydrating process of non-thawed， half-thawed and highly-thawed frozen white asparagus were made respectively in the different temperature fields. Theoretical analysis and experimental results showed that the existence of the temperature field is the ultimate cause of the water thickness imbalance in the local mini-fields which arises to the harmful dehydration of the quick frozen white asparagus.
Yaoming HAN Zhiqiang LIN
Zhangzhou Institute of Technology, Maanshang Road,Zhangzhou Fujian, 363000, China Meilong frozen foodstuff CO.LTD,Zhangzhou Fujian, 363000, China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）