Calculation of full process freezing time in minced fish muscle.

ABSTRACT: The present manuscript is the expansion of the method Modelling of freezing time described in a previous paper. This modeling was used for simulating freezing times required for the inactivation of anisakids. The method described here can also be used for a number of other applications where the time or the temperature of the food needs to be modeled. In general, when a food is brought from room temperature to temperatures below -5∘C , the temperature kinetics follow three different parts which include cooling from initial temperature to the initial freezing point, freezing from the freezing point to -5∘C in the center of the food, and cooling from -5∘C to the final temperature in the center of the food. The present customized procedure is mainly based upon established estimation pr

SUBMITTER: Cuesta F 

PROVIDER: S-EPMC8374274 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature