| In order to study the influence of food size and temperature fluctuation on the food freezing characteristics,use SATO SK-L210T to determine the freezing curves of kamabokos with different sizes at -16℃and -20℃, and comparethe freezing characteristics of every sample. The results showed that the super -cooling is influenced by temperaturefluctuation, and freezing point decreases as the thickness increases. Freezing rate and the zone of maximum crystallization time are influenced by the thickness and width of samples. |
