Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
Summary: The technique of an assessment of duration of freezing of products is offered at the intensive heat sink from a surface. Freezing is considered as two-phasic process. Medium-volume temperature of a product is taken for initial distribution of temperature in the second stage in a cooling phase. Reliability of calculation is confirmed experimentally.