THE IMPACT OF WEIGHT LOSS ON THE HEAT LOAD OF FOOD DURING FREEZING PROCESS.

Abstract

                This article presents the research results on the impact of the weight loss on the heat load of food during freezing process. The difference between inlet material and outlet product has been examined by experiments which have indicated that the drop level is from 0.91 to 1.76%. With Using the concept of effective heat capacity, the research has developed a theory method for determining the some physical properties of food during freezing process. Based on the results, the paper has demonstrated that the effect of weight loss on the heat load of frozen food is relatively small (from 2.65 to 5.19%) and can be ignored when studying the problem of heat transfer in frozen foods.