Buradasınız

Anasayfa » Content

GIDALARIN DONMA VE ÇÖZÜLME ZAMANLARININ BELİRLENMESİNDE KULLANILAN TAHMİN METOTLARI I. BASİT EŞİTLİKLER

FREEZING AND THAWING TIME PREDICTION METHODS OF FOODS SIMPLE EQUATIONS

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 1999

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Freezing is one of the excellent methods for the preservation of foods. If freezing and thawing processes and frozen storage method are carried out correctly, the original characteristics of the foods can remain almost unchanged over an extended periods of time. It is very important to determine the freezing and thawing time period of the foods, as they strongly influence the both quality of food material and process productivity and the economy. For developing a simple and effectively usable mathematical model, less amount of process parameters and physical properties should be enrolled in calculations. But it is a difficult to have all of these in one prediction method. For this reason, various freezing and thawing time prediction methods were proposed in literature and research studies have been going on.
Bookmark/Search this post with
Abstract (Original Language): 
Gıda maddelerinin muhafazası için uygulanan en etkin metotlardan birisi, dondurarak muhafaza etmektir. Dondurma, dondurulmuş ürünün depolanması ve çözülmesi işlemlerinin uygun bir şekilde yapılması durumunda, gıda maddesi orijinal haldeki özelliklerinin hemen hemen tamamını uzun bir süre koruyabilmektedir. Donma ve çözülme zamanlarının bilinmesi, hem dondurulmuş ürünün kalitesi hem de proses verimliliği ve ekonomisi açısından çok önemlidir. Donma ve çözülme zamanlarının hesaplama yöntemi ile belirlenmesi için kullanılacak olan bir metotta; basit çözüm, yüksek doğruluk oranı, az miktarda proses ve fiziksel özellik verilerine ihtiyaç duyması gibi nitelikler aranmaktadır. Ancak, bu özelliklerin tamamının aynı anda tek bir tahmin metodunda bulunması çok zordur. Bu nedenle, çok farklı donma ve çözülme zamanı tahmin metotları geliştirilmiş ve araştırmalar yapılmaktadır.
FULL TEXT (PDF): 
PDF icon arastirmax-gidalarin-donma-cozulme-zamanlarinin-belirlenmesinde-kullanilan-tahmin-metotlari-i.basit-esitlikler.pdf
  • 1
943
950
  • Turkish

REFERENCES

References: 

Anon.,
1972
. Recommendation for the Processing and Handling of Frozen Foods. International Institute of Refrigeration, Paris.
Bakal, A. and Hayakawa, K. I. 1973. Heat transfer during freezing and thawing foods. Adv. Food Res.,
20, 217.
Bonacina, C. and Comini, G. 1973. On the Solution of Non-Linear Heat Conduction Equation by Numerical Methods. Int. J. Heat Mass Transfer, 16,
581.
Calvelo, A. 1981. Recent Studies on Meat Freezing. Developments in Meat Science - 2. (Ed. R. Lawrie). Applied Science Publishers Ltd, London, UK., p. 125 - 158.
Charm, S. E. 1971. Fundamentals of Food Engineering. AVI Publishing Co., Inc., Wesport, Conn.
Cheong, J. W. and Kong, V. C. 1988. Studies on the Freezing Time Prediction of Foodstuffs Using Plank's Equation or Modification. Korean J. Food
Sci. Technol., 20, 280.
Chung, S. L. and Merritt, J. H. 1991. Freezing Time Modelling for Small Finite Cylindrical Shaped Foodstuff. J. Food Sc., 56 (4),1072-1075.
Cleland, A. C. 1986. A Review of Methods for
Predicting the During of Freezing Processes. Food Engineering and Process Applications. 1. Elsevier Applied Science Publishers, New York, USA,
Cleland, A. C. and Earle, R. L. 1976. A Comparison of Freezing Including Modification to take Into Account Initial Superheat. Bulletin of IIR, Annexe-1, 369.
Cleland, A. C. and Earle, R. L. 1977. A Comparison of Analytical and Numerical Method of Predicting the Freezing Times of Foods. J. Food Sci.,
42, 1390.
Cleland, A. C. and Earle, R. L. 1979a. A Comparison of Methods for Predicting the Freezing Times of Cylindrical and Spherical Foodstuffs. J.
Food Sci., 44, 958.
Cleland, A. C. and Earle, R. L. 1979b. Prediction of Freezing Times for Foods in Rectangular Packages.
J. Food Sci., 44, 964.
Mühendislik Bilimleri Dergisi 1999 5 (1) 943-950
948
Journal of Engineering Sciences 1999 5 (1) 943-950
Gıdaların Donma ve Çözülme Zamanlarının Belirlenmesinde Kullanılan Tahmin Metotları..., Y. Tülek, H. Y. Gökalp, S. G. Özkal
Cleland, A. C. and Earle, R. L. 1982. Freezing Time Predictions for Foods - A Simplified Procedure. Int.
J. Refrig., 5, 134.
Cleland, D. J. 1985. Prediction of Freezing and Thawing Times for Foods. Ph.D. Thesis. Massey Univ., Palmerston North, New Zealand.
Cleland, D. J., Cleland, A. C. and Earle, R. L.,
1987a. Prediction of Freezing and Thawing Ttimes for Multi-Dimensional Shapes by Simple Formulae. Part 1: Regular Shapes. Int. J. Refrig., 10, 156.
Cleland, D. J., Cleland, A. C. and Earle, R. L.
1987b. Prediction of Freezing and Thawing Times for Multi-Dimensional Shapes by Simple Formulae. Part 2: Irregular Shapes. Int. J. Refrig., 10, 234.
Cleland, D. J., Cleland, A. C., Earle, R. L. and
Byrne, S. J. 1986. Prediction of Thawing Times for Foods of Simple Shape. Int. J. Refrig., 9, 220.
Covell, N. D. 1967. "The Calculation of Food Freezing Times". Proceedings 12th Int. Congr.
Refrig., 2, 667, Madrid.
De Michelis, A. and Calvelo, A. 1983. Freezing Time Predictions for Brick and Cylindrical Shaped
Foods. J. Food Sci., 48, 909.
Gökalp,
H
. Y. 1992. Kesimhane Ürünleri İşleme Teknolojisi Ders Notu. Pamukkale Üniv. Mühendislik Fak. Gıda Mühendisliği Bölümü, Denizli,
Gökalp, H.Y., Kaya, M. ve Zorba, Ö. 1994. Et Ürünleri İşleme Mühendisliği. Atatürk Üniv. Yayın No: 786, Ziraat Fakültesi Yayın No:320, Ders Kitapları Serisi No: 70, Atatürk Üniv., Ziraat Fakültesi Ofset Tesisi, Erzurum, s. 561.
Gökalp, H.Y. ve Tülek, Y., 1992, "Et Endüstrisinde Soğutma ve Dondurma Teknolojisinin Temel Prensipleri, Uygulamada Karşılaşılan Problemler ve Öneriler". 2. Ulusal Soğutma ve İklimlendirme Kongresi ve Uluslararası Soğutma Kolokyumu, s.
299-308, 6-8 Mayıs, Adana.
Hayakawa,
K
. I., Nonino, C. and Succar, J. 1983. Two Dimensional Heat Conducting in Food Undergoing Freezing: Predicting Freezing Time of Rectangular Or Finitely Cylindrical Food. J. Food
Sci., 48, 1941.
Heldman, D. R. 1982. Food Properties During Freezing. Food Technol., 2, 92-96.
Heldman, D. R. and Singh, R. P. 1980. Food Process Engineering (2nd Edition). The AVI Publishing Co., Inc., E. Lansing, Michigan, p. 401.
Holman, J. P. 1985. Heat Transfer ( Fourth Edition). McGraw-Hill Book Co. Inc., Southern Methodist, p.
528.
Hossain, M. M. 1995. A Simle Method of Freezing Time Calculation for Foodstuffs of Various Shapes.
Food Australia, 47(3), 109-112.
Hossain, M. M., Cleland, D. J. and Cleland, A. C. 1992a. Prediction of Freezing and Thawing Times for Foods of Regular Multi-Dimensional Shape by Using an Analytically Derived Geometric Factor. Int. J. Refrig., 15 (4), 227-234.
Hossain, M. M., Cleland, D. J. and Cleland, A. C. 1992b. Prediction of Freezing and Thawing Times for Foods of Two-Dimensional Irregular Shape by Using a Semi-Analytical Geometric Gactor. Int. J. Refrig., 15 (4), 235-240.
Hossain, M. M., Cleland, D. J. and Cleland, A. C. 1992c. Prediction of Freezing and Thawing Times for Foods of Three-Dimensional Irregular Shape by Using a Semi-Analytical Geometric Factor. Int. J. Refrig., 15 (4), 242-246.
Hung, Y. C. 1990. Prediction of Cooling and Freezing Times. Food Technol., 44, 137.
Hung, Y. C. and Thompson, D. R. 1980. Freezing Time Prediction a review. Amer. Soc. Agr. Eng. Tech., Paper 80 - 6501.
Hung, Y. C. and Thompson, D. R. 1983. Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method. J. Food Sci., 48, 555.
Ilıcalı,
C
. 1989. A Simplified Analytical Model for Thawing Time Calculation in Foods. J. Food Sci.,
54, 1031.
Ilıcalı,
C.
, Çetin, M. and Çetin, S. 1996. Methods for the Freezing time of Ellipses. J. Food Eng., 28, 361¬372.
Ilıcalı,
C
. and Hocalar, M. 1989. "A Simplified
Approach for Predicting Freezing the Times o Foodstuffs of Anomalous Shape". 5th Int. Congr. On Engineering And Food, Cologne, May 1989. Published as Engineering and Food, Vol. 2; Preservation Processes and Related Techniques, Ed. W. E. L. Spices and H. Schubert. Elsevier Applied Science, London, 1990. pp. 418-425.
Ilıcalı,
C
. and Sağlam, N., 1987, A simplified analytical model for freezing time calculation in
foods. J. Food Proc. Eng., 9, 299.
Kakaç, S. 1982. Isı Transferine Giriş I: Isı İletimi (2. Baskı). O. D. T. Ü. Mühendislik Fak., Yayınları, Yayın No: 52, Ankara, s. 315.
Mühendislik Bilimleri Dergisi 1999 5 (1) 943-950
949
Journal
of Engineering Sciences 1999 5 (1) 943-950
Gıdaların Donma ve Çözülme Zamanlarının Belirlenmesinde Kullanılan Tahmin Metotları..., Y. Tülek, H. Y. Gökalp, S. G. Özkal
Kinder, E.
an
d Lamb, J., 1974, "The Prediction of Freezing times of Foodstuffs". Meat Research Institute Symposium, 3, 17.1., Bristol, UK.
Lacroix, C. and Castaigne, F. 1987. Simple Method for Freezing time Calculations for Infinite Flat Slabs, IInfinite Cylinders and Spheres. J. Can. Inst.
Food Sci. Technol., 20, 251.
Lacroix, C. and Castaigne, F. 1988. Freezing Time Calculation for Products With Simple Geometrical Shapes. J. Food Proc. Eng., 10, 81.
Matsuda, Y. 1971. "Determination of Times Required for Freezing and Vacuum Freeze-Drying of "Surimi" as a Food Model". Proc. 13th Int. Congr. of Refrig., 2, 357, Washington.
Mellor, J. D. 1976. Cited by Cleland, A. C. 1977. Heat Transfer During Freezing of Foods and Prediction of Freezing Times. Ph. D. Thesis, Massey Univ., New Zealand.
Müftigil, N. ve Yurdagel, Ü. 1985. Dondurma Işleminin Bazı Gıdalarda Yapı Üzerine Etkileri ve Donma Süresinin Tayini. Gıda, 9, 3.
Nonino, C. and Hayakawa, K. I. 1986. Thawing Time of Frozen food of Rectangular or Finitely Cylindrical Shape. J. Food Sci., 51, 116.
Özışık, M.
N
. 1987. Heat Transfer A Basic Approach (2nd Edition). McGraw-Hill Book Co. Inc., North Carolina, USA, p. 780.
Pham, Q. T. 1985. Analytical Method for Predicting Freezing Times of Rectangular Blocks of
Foodstuffs. Int. J. Refrig., 8, 43.
Pham, Q. T. 1986. Simplified Equation for Predicting the Freezing time of Foodstuffs. J.
Food Technol., 21, 209.
Pham, Q. T. 1991. Shape Factors for freezing Time of Ellipses and Ellipsoids. J. Food Eng.,13 (3),
159-170.
Ramaswamy, H. S. and Tung, M. A. 1983. A review on Predicting Freezing Times of Foods. J. Food Proc. Eng., 7, 169.
Riley, D. S., Smith, F. and Poots, G. 1974. The Inward Solidification of Spheres and Circular Cylinders. Int. J. Heat Mass Transfer, 17, 294.
Salvadori, V. O. and Mascheroni, R. H. 1991. Prediction of Freezing and Thawing Times of
foods by Means of a Simplified Analytical Method: Int. J. Food Eng., 13 (1), 67-78.
Schwartzberg, H. G. 1976. Effect Heat Capacities for the Freezing and Thawing of Foods. J. Food Sci., 41, 152.
Schwartzberg, H. G. 1977. Effect Heat Capacities for the Freezing and Thawing of Foods. Int. Institute of Regrig. Commissions (C1 And C2), Karlsruhe, Germany, Annexe, 1, 303.
Sheen, S. and Hayakawa, K.I., 1991, Parametric Analysis for the Freezing of Spheroidal of Finitely Cylindrical Objects With Volumetric Changes. J.
Food Sci., 56, 543.
Succar, J. 1977. Air thawing of beef quarters. J.
Sci. Food Agric., 20, 1109.
Succar, J. 1989. Heat Transfer During Freezing and Thawing of Foods. Developments in Food Preservation-5 ( Edited by Thorne, S.). Elsevier Applied Sci., Ltd, England, p. 253-303.
Succar, J. and Hayakawa, K. I. 1984. Parametric Analysis for Predicting Freezing Time of Infinitely Slab-Shaped food. J. Food Sci., 49, 468.
Tanaka, K. and Nishimoto, J. I. 1964. Determination of the Time Required for Contact Freezing of Whole Meat. J. Tokyo Univ. of Fisheries, 50, 49.
Tao, L. C. 1967. Generalised Numerical Solutions of Freezing a Saturated Liquid in Cylinders and Spheres. American Institute of Chem. Eng. J., 13,
165.
Teider, V. A. 1963. Determination of the Freezing Time With Different Conditions of Heat Exchange at the Body Surface. Proc. In Refrig. and Sci.
Technol., 2, 953.
Tülek,
Y
. 1989. Taze Sığır Etlerinin Bir Boyutlu Isı Transferi Uygulanarak Değişik Ortam Sıcaklıklarında Donma ve Çözülme Zamanlarının Deneysel ve Matematiksel Modellerle Belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniv. Fen Bilimleri Enstitüsü, Gıda Bilimi ve Teknolojisi Anabilim Dalı, Erzurum.
Yiğit,
V.
, Evranuz, Ö., Özırmak, N. ve Yaşar, Y. 1982. "Gıdaların Dondurarak Muhafaza Tekniği ve Türkiye Için Önemi". Türkiye 3. Gıda Kongresi, 14-16 Nisan, Ankara.

Thank you for copying data from http://www.arastirmax.com