The Study of Thermal Reversibility of the Freezing-Defrost Process of Browned Onion

Abstract

The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change. The process of defrost of browned onion was carried out using calorimeter with the reverse connection on temperature and PID-regulator, on the temperature curve of its freezing. It was determined, that the process of defrost of the studied sample needs more heat that is educed at freezing. The modes of stepped defrost that testify to the possibility of thermal reversibility of freezing process were experimentally established. The direct dependence of educed and consumed heat quantity on the mode of thermal processing of studied sample was revealed. The more moisture was eliminated from the food product, the less heat must be consumed for defrost. The analogous dependence is typical also for the freezing process. The received data can be used for determination of the rational modes of freezing and defrost of the browned onion.

Effect of sautéing of onion on its storage at low temperatures

“…A signal from the thermocouples was registered by digital potentiometer connected to the port of PC. Statistical processing and approximation of database was conducted using the software MathCAD 14 [15].…”