Heat Transfer Research on Food Frozen by Cryogenic Liquid Nitrogen
To study the heat-flux change and cooling rate in the freezing and heat-transfer process of liquid nitrogen, a low-temperature liquid-nitrogen experimental device was made. It was based on the idea of the direct contact heat exchange with the food after the liquid nitrogen vaporized. The experiment...
Saved in:
| Main Authors: | Fang Jinlin, Liu Jianhua, Liang Yaying, Zhou Xiaoqing |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2017-01-01
|
| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2017.06.099 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Review of Liquid Nitrogen Quick-freezing Technology in Food
by: Zhao Yuanheng, et al.
Published: (2019-01-01) -
Changes in the standard freezing depth of seasonally frozen ground in China over the last 50 years
by: Shuo Wang, et al.
Published: (2024-12-01) -
Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage
by: Zhao Fei, et al.
Published: (2015-01-01) -
Modern approaches for ensuring the safety and integrity of frozen foods: an overview
by: Ali Ikram, et al.
Published: (2025-12-01) -
Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits
by: LI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao
Published: (2025-03-01)