急速凍結における凍結所要時間の推定〔英文〕

概要

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Freezing time is an important factor in the design of an industrial freezing process for quality of fish, process productivity and economic reasons. A number of workers have compared freezing times experimentally with those predicted by mathematical models, with varying degrees of suc-cess. However, perfect agreement between the measured freezing time and that predicted does not occur. In this paper we propose a procedure for calculating the freezing time with a math-ematical model and which takes into account a temperature/position variable feature of effective thermal conductivity. In an attempt to assess the mathematical model proposed, experiments at considerably high freezing rates were performed using sodium chloride aqueous solution as sample material, since precise thermal data are available. The experimental apparatus used was a specially designed plate freezer which enabled us to assure the soundness of the conditions used in the math-ematical model. The results of experiment supported the mathematical model proposed.
日本水産學會の論文