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强化传热期刊
影响因子: 0.562 5年影响因子: 0.605 SJR: 0.175 SNIP: 0.361 CiteScore™: 0.33

ISSN 打印: 1065-5131
ISSN 在线: 1026-5511

强化传热期刊

DOI: 10.1615/JEnhHeatTransf.2018026408
pages 137-142

RESEARCH OF DYNAMICS OF MEAT FREEZING AT VARIOUS INTENSITIES OF CRYOTREATMENT

Ainura Shinbayeva
Al-Farabi Kazakh National University, al-Farabi Ave. 71, Almaty, 050040, Kazakhstan
A. Aldiyarov
Al-Farabi Kazakh National University, al-Farabi Ave. 71, Almaty, 050040, Kazakhstan
A. Drobyshev
Al-Farabi Kazakh National University, al-Farabi Ave. 71, Almaty, 050040, Kazakhstan
M. Zhubaniyazova
K. Zhubanov Aktobe Regional State University, A. Moldagulova Ave. 34, Aktobe, 030000, Kazakhstan

ABSTRACT

The results of an experimental investigation of the freezing dynamics of meat product samples and thermal conductivity at various modes of low-temperature treatment are given. The measurements were carried out using a specially designed measuring cell-thermostat, which can measure temperature ranging from 300 to 80 K. The results of investigations have shown that the process of sample freezing has nonlinear time dependence with a characteristic minimum at the particular temperature connected with a process of structural changes in the sample. Values of the thermal conductivity coefficient of the sample were measured at different temperature intervals.