Rapid freezing of ground meat: Discrete heat transfer

Abstract

The paper deals with the optimum conditions for quick freezing of ground meat by continuous and discrete heat transfer. We constructed curves of temperature changes and heat flux during quick freezing of semi-processed meats (ground beef). It was revealed that an increase in the heat flux and a reduction of freezing period by about 1.4 times occurs when the temperature of the cooling medium decreases from -20 С to -40С at air speed of 6 m/s. Comparative characteristics of the change in the freezing duration and the speed of the process by continuous and discrete heat transfer methods are shown. It is proved that with discrete heat transfer, the freezing period lasts 20 minutes, with continuous heat transfer it takes 26 minutes. The paper presents a thermograph and the kinetics of heat transfer during freezing under discrete mode conditions. The quality indicators of ground meat are considered depending on the conditions of heat transfer, as well as the change in the physical and chemical properties of the food after freezing and during storage.