Year: 2024
Type: article
Abstract: Shock freezing using the acoustic method is the most efficient and fastest way to freeze food. However, the devices used for this purpose are characterized by such disadvantages as the immobility of the frozen product, the inability to change the operating parameters of the freezing agent and acoustic generators in accordance with the thermodynamic and biochemical changes in the product during the freezing process, and the impossibility of a quick and easy transition from processing one type of food product to the end. A new design of the device for acoustic freezing is presented, which ensures the use of the working agent and acoustic generators with the most acceptable parameters corresponding to changes in the product during the process of freezing the product, and ensures the constant movement of the product relative to the processing agent and generators throughout the entire process. This design significantly increases the efficiency and speed of product processing, increases productivity and prevents mechanical damage to the product.
Institution: Georgian Technical University
Language: English
Subfield: Mechanics of Materials
Field: Engineering
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4402863629