Investigations of the dynamics of meat freezing at various modes of cryotreatment
The paper presents the results of an experimental investigation of the dynamics of freezing meat products samples at different modes of low-temperature treatment. The measurements were performed using a system of thermocouples which is inserted into the sample at a fixed distance as among them, and...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Al-Farabi Kazakh National University
2015-07-01
|
| Series: | Physical Sciences and Technology |
| Subjects: | |
| Online Access: | http://phst/index.php/journal/article/view/42 |
| _version_ | 1797645235555139584 |
|---|---|
| author | A. Shinbayeva A. Aldiyarov I. Arkharov A. S. Drobyshev |
| author_facet | A. Shinbayeva A. Aldiyarov I. Arkharov A. S. Drobyshev |
| author_sort | A. Shinbayeva |
| collection | DOAJ |
| description | The paper presents the results of an experimental investigation of the dynamics of freezing meat products samples at different modes of low-temperature treatment. The measurements were performed using a system of thermocouples which is inserted into the sample at a fixed distance as among them, and relatively a surface of the investigated sample which allow getting a 2D temperature distribution. Temperature measurements were carried out using a temperature controller TC 325 (Lake Shore). Investigations were conducted in two modes of cryotreatment. In the first experiment the sample is plunged directly in the liquid nitrogen, and the temperature distribution over the sample volume was measured. In the second case, cryotreatment was rformed in a specially designed measuring cell, allowing except for dynamic researches to measure the thermal conductivity of the meat samples. Thus, in the second case, cooling was performed during mechanical and thermal contact of the sample with the chilled substrate. During the measurements it was shown that the process of freezing the samples has time nonlinear dependence with a characteristic minimum at a particular temperature. It is assumed that this is due to the change in the value of coefficient of the thermal conductivity of the sample during the ovement of the crystallization front in the cooling process. |
| first_indexed | 2024-03-11T14:44:23Z |
| format | Article |
| id | doaj.art-7233c28301c3465aa9edcbf52cd66455 |
| institution | Directory Open Access Journal |
| issn | 2409-6121 |
| language | English |
| last_indexed | 2024-03-11T14:44:23Z |
| publishDate | 2015-07-01 |
| publisher | Al-Farabi Kazakh National University |
| record_format | Article |
| series | Physical Sciences and Technology |
| spelling | doaj.art-7233c28301c3465aa9edcbf52cd664552023-10-30T13:11:37ZengAl-Farabi Kazakh National UniversityPhysical Sciences and Technology2409-61212015-07-0112Investigations of the dynamics of meat freezing at various modes of cryotreatmentA. ShinbayevaA. AldiyarovI. ArkharovA. S. DrobyshevThe paper presents the results of an experimental investigation of the dynamics of freezing meat products samples at different modes of low-temperature treatment. The measurements were performed using a system of thermocouples which is inserted into the sample at a fixed distance as among them, and relatively a surface of the investigated sample which allow getting a 2D temperature distribution. Temperature measurements were carried out using a temperature controller TC 325 (Lake Shore). Investigations were conducted in two modes of cryotreatment. In the first experiment the sample is plunged directly in the liquid nitrogen, and the temperature distribution over the sample volume was measured. In the second case, cryotreatment was rformed in a specially designed measuring cell, allowing except for dynamic researches to measure the thermal conductivity of the meat samples. Thus, in the second case, cooling was performed during mechanical and thermal contact of the sample with the chilled substrate. During the measurements it was shown that the process of freezing the samples has time nonlinear dependence with a characteristic minimum at a particular temperature. It is assumed that this is due to the change in the value of coefficient of the thermal conductivity of the sample during the ovement of the crystallization front in the cooling process.http://phst/index.php/journal/article/view/42low-temperature treatmentcryotreatmentthermocouplesthermal conductivityfreezing. |
| spellingShingle | A. Shinbayeva A. Aldiyarov I. Arkharov A. S. Drobyshev Investigations of the dynamics of meat freezing at various modes of cryotreatment Physical Sciences and Technology low-temperature treatment cryotreatment thermocouples thermal conductivity freezing. |
| title | Investigations of the dynamics of meat freezing at various modes of cryotreatment |
| title_full | Investigations of the dynamics of meat freezing at various modes of cryotreatment |
| title_fullStr | Investigations of the dynamics of meat freezing at various modes of cryotreatment |
| title_full_unstemmed | Investigations of the dynamics of meat freezing at various modes of cryotreatment |
| title_short | Investigations of the dynamics of meat freezing at various modes of cryotreatment |
| title_sort | investigations of the dynamics of meat freezing at various modes of cryotreatment |
| topic | low-temperature treatment cryotreatment thermocouples thermal conductivity freezing. |
| url | http://phst/index.php/journal/article/view/42 |
| work_keys_str_mv | AT ashinbayeva investigationsofthedynamicsofmeatfreezingatvariousmodesofcryotreatment AT aaldiyarov investigationsofthedynamicsofmeatfreezingatvariousmodesofcryotreatment AT iarkharov investigationsofthedynamicsofmeatfreezingatvariousmodesofcryotreatment AT asdrobyshev investigationsofthedynamicsofmeatfreezingatvariousmodesofcryotreatment |