Taze sığır etlerinin bir boyutlu ısı transferi uygulanarak değişik ortam sıcaklıklarında dondurma ve çözülme zamanlarının deneysel ve matematiksel modellerle belirlenmesi
Başlık çevirisi mevcut değil.
- Tez No: 355000
- Danışmanlar: PROF. DR. HÜSNÜ YUSUF GÖKALP
- Tez Türü: Yüksek Lisans
- Konular: Ziraat, Agriculture
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1989
- Dil: Türkçe
- Üniversite: Atatürk Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Tarım Ürünleri Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 83
Özet
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Özet (Çeviri)
Freezing and thawing time of infinite slab shape fresh, deboned, low fat beef blocks were experimental~ determined. Freezing and thawing temperatures and conditions were tried to simulate to the conditions which have been wide~ applied in our country. Additibnal~, experimental~ determined freezing and thawing time were compared with the periods calculated by app~ing the mathematical methods which had been previous~ developed by the various researchers. At the end, an applicable mathematical equation, for our conditions, was tried to found out. ~'our different freezing (-18, -20, -22 and - 24°C) and two different thawing temperatures (10 and 22 C) were experimented. In each freezing temperature, 3 ~eat samples in different thickness (2,3 and 4 cm) were frozen. Freezing and thawing process were stopped when the thermal center of the meat blocks reached to o 0 -12 C and ° C respective~. Freezing and thawing processes were carried out in the deep freezer without air circulation. Freezing experiments were set up as factoriel plan of random blocks repeated in two blocks (4x3x2) , and thawing experiments were planned as (2x3) experimental design with 4 replications (2x3x4). For the estimation of the freezing time with the mathematical equations, mathematical methods of 5 different researchers were used. For the estimation of the thawing time only one mathematical equation was used. General results of the experiment were summarized below: 1. For the determination of the surface heat transfer coefficient of the freezing and thawing meat sample, an aluminum model block was prepared. This aluminum model was heated and cooled in the same condition and freezer in which the meat samples were freezed and thawed out. Heating and cooling data of the aluminum block were graphed and from the graphics, slope values were put in the mathematical models which were used for the calculation of the surface heat transfer coefficient value, and the surface heat transfer coefficient was determined. 2. Because of, ca~rying the freezing and thawing without the air circulation, app~ing relative~ low temperature differences between the freezing and thawing surroundings and the meat samples, and the o v convectional heat transfer, had effected to have a low surface heat transfer coefficient value. 3. In the thermal center of the meat samples which had been frozen in o 0 the -18 C temperature had never been reached to lower than -10 C values. 4. It was determined that experimented freezing temperatures had an important effect on the freezing time. Just only two degrees dropping of the freezing temperatures, increased the freezing time effectively. Espeoially, in the -18 C, freezing time for the different meat samples had required 3,0 to 4,5 more hours than the samples frozen in the -20 C.r; This had shown the influence of even the two degrees dropping on the required freezing time of the samples. This and the results which had been explained above seotion 3, had pointed out that -18 C freezlng temperature should not be advised for the freezing of the fresh meat samples. 5. Freezing experiments which had been carried out at the lower freezing temperatures indicated that the estimated freezing time, by using the mathematical methods, had more adaptable chance than the others. 6. By the increases of the frozen meat slab thickness, it was found that the results of the estimated freezing time, by the mathematical equations, had become more closer to the results determined experimentally • 7. In the estimation of the freezing time, by using the mathematical models, Plank's (1963) equation gave the most adjustable results.to the ones found experimentally. 8. At the same thawing temperature, any important difference was not determined among the thawing time of the same thickness meat samples, which had been previously frozen in the different temperatures. 9. At the 100C,thawing time of the meat samples, with the different thickness, thawed out were generally 2 to 3,5 hours shorter than the meat samples at 22 e. 10. Mathematical models, which were used in the estimation of the thawing time, gave more closer values to the experimentally determined results, while the meat thickness increased. 11. In the calculation of the thawing time, the values obtained at the 100e condition were more similar to the experimental values, than the ones obtained at the 22 e. 12. From the above results, in the freezing of infinite slab shape meat samples, having long wid th and length compare to the thickness, the utilization of the -18 and -20 e freezlng temperatures were not as sui table economically, thechnologically and as for management stand point. But, freezing of this kind of meat temperatures such as _220 e and especially srunple, at the much better results. In future, more experiments should be repeated by using some different lower freezing temperatures. 13. For the frozen meat samp les, in the estimation of the freezing time the use of Plaxlk's (1963) equation at the _24°C gave much better results than at the other experimented freezing temperatures. 14. It has been concluted that the applicability of the mathematical equation of Cleland et al. (1986), for the estimation of the thawing time of the meat samples having 4 cm or more thickness could be used reliable.
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