Cryomechanical Freezing Of Keropok Lekor
The freezing process of keropok lekor (original fish sausage) has been studied experimentally and by numerical simulation of unsteady heat transfer the viability of using combined freezing process (called cryomechanical freezing), consisting of a two consecutive processes, an mime cryogenic freez...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2003
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/12155/1/FK_2003_14.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| 总结: | The freezing process of keropok lekor (original fish sausage) has been studied
experimentally and by numerical simulation of unsteady heat transfer the viability of
using combined freezing process (called cryomechanical freezing), consisting of a two
consecutive processes, an mime cryogenic freezer (using liquid N2 (LN)) followed by a
continuous mechanical freezer as a preservation method was investigated The core
temperature history of keropok lekor Immersed into cryogenic liquids or placed in the
air-blast freezer was monitered till it reached -20°C The total time taken was 16
minutes for cryomechanical freezing and 21 minutes for mechanical freezing, which is
calIed the freezing time The changes m sensory parameters (color, flavor, texture and
overall accepatability) of keropok lekor as a result of cryomechanical freezing were also
evaluated Keropok lekor made by the mechanization method With 21 ratio of fish meat
to flour was used and were in cylindrical or spherical form The product was first
submerged for 30s m LN2 and then immediately transferred to the air blast freezer for further freezing until the core temperature reached -20°C. |
|---|