Most freezing/cooling systems are judged by their ability to keep moisture loss (shrink) to a minimum. However, it is basically impossible to cool or freeze an unpackaged food product without some loss of moisture. This is a natural occurrence. Most unpackaged food products are frozen in mechanical systems that use air as the heat transfer medium. Air absorbs moisture in various quantities, depending upon temperature and pressure.
Citation: ASHRAE Journal, Vol. 44, No. 11, November 2002
Product Details
- Published:
- 2002
- Number of Pages:
- 1
- File Size:
- 1 file , 440 KB
- Product Code(s):
- D-9104
