Feasibility will take into account whether it is possible to operate the freezer in tile plant location. A liquid nitrogen freezer (LNF), for instance, may be suitable in every respect for freezing the product and the high costs of using this method of freezing may be justified. However, if the location of the plant is such that there can be no guaranteed supply of liquid nitrogen, the freezer ...

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

abstract plants growth and development and physiological activities occur in a certain air temperature range. spit of this fact that zero temperature named as a freezing temperature, in agriculture meteorology, freezing happen in lower temperature which is different for plants that lead to their tissues damage. early autumn freezing cause damage to harvesting of cotton and sugar beet and affect...

Insects that tolerate severe cold during winter may either supercool or tolerate ice forming within the tissues of the body. To compare the relative advantages of freezing and supercooling, we measured rates of CO(2) production and water loss in frozen and supercooled goldenrod gall fly larvae (Eurosta solidaginis). As an important first step, we measured the time required for ice content and m...

OBJECTIVE The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. METHODS Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at 2°C for 3 wk (A3, never-frozen control), freezing...

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the elect...

BACKGROUND Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. Using thermodynamic analysis, we have developed a theoretical model of the process of freezing in a constant volume system (iso...

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the...

In this paper, rapid freezing and thawing test of air-entrained fly–ash concrete was carried out. Gas adsorption of concrete pores, mass loss, dynamic elastic modulus, and chloride diffusion coefficient of concrete after different freezing and thawing cycles was tested; scanning electron image was used to study the microscopic pore structure of the specimens. Results show that after certain fre...