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Influence of food composition on freezing time
Filip, Sebastjan (Avtor), Fink, Rok (Avtor), Jevšnik, Mojca (Avtor)

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Izvleček
Freezing is still the best way to preserve food when is carried out properly and allows production of food without any chemical preservatives. It is important to accurately predict the freezing time of different kinds of food to assess the quality and safety of the foodstuffs, processing requirements, and economical aspects of food freezing. The aim of this research was to investigate the influence of food product composition on freezing time. The research based on hypothesis: the composition of food product has significant effect on freezing time considering that the products have the same shape, mass and relief. In our research we recorded four batches of standard product with three different fillings (chocolate, vanilla and forest fruit) at the same freezing conditions. The products from puff pastry were always made from the same ingredients and also mass, shape, relief, slab and surface were constant. The core temperature after 41 minutes of freezing at air temperature – 32 o C ± 2 o C and constant velocity reached in chocolate product – 24.4 o C ± 0.2 o C, meanwhile in forest fruit – 17.0 o C ± 0.2 o C and vanilla only – 12.8 o C ± 0.2 o C; thus confirmed our hypothesis. For SMEs (small and medium size food enterprisers) which represent 99 % of all enterprises in the EU, it is essential to establish their own model for predicting freezing time which is more applicable that general theoretical models that require a lot of data which are not common accessible for SMEs.

Jezik:Angleški jezik
Ključne besede:freezing, food composition, freezing time, freezing point, food quality, food safety
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:ZF - Zdravstvena fakulteta
Leto izida:2010
Št. strani:Str. 4-13
Številčenje:Vol. 4, no. 1
UDK:614.3:664.8.037
ISSN pri članku:1854-0678
URN:URN:NBN:SI:DOC-BTQC7I9G
COBISS.SI-ID:4073067 Povezava se odpre v novem oknu
Število ogledov:385
Število prenosov:221
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
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Gradivo je del revije

Naslov:Sanitarno inženirstvo
Založnik:Inštitut za sanitarno inženirstvo
ISSN:1854-0678
COBISS.SI-ID:216969216 Povezava se odpre v novem oknu

Licence

Licenca:CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
Povezava:http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
Opis:Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
Začetek licenciranja:02.12.2019

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Ključne besede:zamrzovanje živil, sestavine živil, čas zamrzovanja, kakovost živil, varnost živil

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