Vol. 2 No. 1 (2003)

Artykuły

Impingement technique in thawing of food and agriculture products

Dariusz Góral⁺⁻
Franciszek Kluza⁺⁻

PDF (Język Polski)

DOI: https://doi.org/10.24326/aspta.2003.1.3
Submitted: March 31, 2023
Published: 2003-06-30

Abstract

Possibility of impingement for food thawing process was studied. Also prediction of thawing time was tested. The carrot, potato and apple formed as a 1 cm × 1 cm × 1 cm cubes were thawing on impingement laboratory stand. Calculation of thawing time were realised using Plank’s model. It can be assumed that the using of impingement thawing led to thawing rate near rate of thawing in water. Results of statistical analysis provided to statement that the calculated thawing time obtained after Plank’s model lead to value with 24.8% error.

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