: freezing deney raporu
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1.ABSTRACT

In the freezing of food and biological materials, the temperature is reduced so that most of the water is frozen to ice. This process slows down the deterioration of materials due to microorganisms and enzymes present in the medium. Depending on the final storage temperatures of down to -30°C, the materials can be stored for up to 1 year or so.
At low temperatures the growth rate of microorganisms will be slowed if the temperature is below that which is optimum for growth. Also enzyme activity and chemical reaction rates are reduced at low temperatures. The rate of most chemical and biological reactions in storage of chilled or frozen foods and biological materials are reduced by factors of ½ to 1/3 for each 10K(10°C) drop in temperature.

2.OBJECT

The objective of this experiment is to freeze a food material in a laboratory type freezer in order to find the initial freezing point and freezing time, and compare the latter one with theoretical process time.



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