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Article

Open Access

The Study of the Influence of the Froude Criterion and of the Thermal Regime upon the Quality of the Granular Frozen Products by the Process of Fluidization

Author(s)

Mihaela-Gabriela Chirilă

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DOI:10.17265/2159-5275/2020.04.003

Affiliation(s)

Technological High School “Simion Mehedinți”, The Department of Food Science and Engineering, University “Dunarea de Jos” Galaţi, Galați 800344, Romania

ABSTRACT

In the first part of the research, it was shown that the main factors that are responsible for the quality of the granular food products frozen using the fluidization method, are the size and the shape of the product that is exposed to the freezing by fluidization process, the heat transfer coefficients, the temperature, and the speed of the fluidization agent. All these factors are responsible for the size and the distribution of the ice crystals that are formed during the freezing process. The qualitative characteristic that is modified after the freezing by fluidization process is the structural-textural stiffness.

KEYWORDS

Quality, granular products, fluidization, thermal regime.

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