Freezing rate studies in blocks of meat of simple shape : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, New Zealand
| dc.contributor.author | Cullwick, Thomas David Cartwright | |
| dc.date.accessioned | 2021-01-05T21:48:49Z | |
| dc.date.available | 2021-01-05T21:48:49Z | |
| dc.date.issued | 1967 | |
| dc.description.abstract | In view of the large quantities of foodstuff now being preserved in the frozen state, it is important to be able to predict the freezing time of a product under specified freezing conditions. An accurate knowledge of the freezing time of a product permits a precise termination to be made to the freezing process and the subsequent improvement possible in plant utilization is significant when large quantities of foodstuff have to be frozen in a given freezing plant. The freezing rate of a foodstuff must be high enough to prevent loss of quality as a result of microbiological and enzymic changes, but a loss of quality may still occur as a result of the nature of ice crystal formation during freezing. Mazur (27) proposed a quantitative relationship between the size and location of the ice crystals and the freezing rate and he considered that high freezing rates gave a high product quality. With these factors in mind the freezing rates obtained during the freezing of a product under different conditions were determined. The freezing times and freezing rates of a product can be found by experiment. This involves making temperature measurements with suitably located thermocouples, and the product is frozen when a specified centre temperature is reached. To eliminate the necessity for making experimental studies it is desirable to develop a calculation method which will accurately predict the freezing rate and freezing time of a product. [From Introduction] | en |
| dc.identifier.uri | http://hdl.handle.net/10179/15940 | |
| dc.language.iso | en | en |
| dc.publisher | Massey University | en |
| dc.rights | The Author | en |
| dc.subject | Frozen meat | en |
| dc.title | Freezing rate studies in blocks of meat of simple shape : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, New Zealand | en |
| dc.type | Thesis | en |
| massey.contributor.author | Cullwick, Thomas David Cartwright | |
| thesis.degree.discipline | Food Processing | en |
| thesis.degree.grantor | Massey University | en |
| thesis.degree.level | Masters | en |
| thesis.degree.name | Master of Food Technology (M.Tech. (Food)) | en |
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