Rapid freezing of ground meat: Discrete heat transfer

The paper deals with the optimum conditions for quick freezing of ground meat by continuous and discrete heat transfer. We constructed curves temperature changes flux during semi-processed meats (ground beef). It was revealed that an increase in a reduction period about 1.4 times occurs when cooling medium decreases from -20 С to -40С at air speed 6 m/s. Comparative characteristics change duration process transfer methods are shown. is proved transfer, lasts 20 minutes, it takes 26 minutes. presents thermograph kinetics under mode conditions. quality indicators considered depending on as well physical chemical properties food after storage.