. The commercial freezing of fruit products. Frozen foods; Fruit. 38 CALIFORNIA EXPERIMENT STATION BULLETIN 703 Marsh, 1930, 1932&, 1932c). The data, together with other information, are summarized in the following discussion. Stages of Freezing.—Temperature measurements show, as indicated in figure 4, that the temperature changes in the center of a container of food during freezing are naturally divided into three intervals. During the first interval,. Fig. 4.—Temperature changes in No. 10 cans of water, cane sugar, and sirups during freezing. (From Bui. 551.) the chilling stage, the temp
. The commercial freezing of fruit products. Frozen foods; Fruit. 38 CALIFORNIA EXPERIMENT STATION BULLETIN 703 Marsh, 1930, 1932&, 1932c). The data, together with other information, are summarized in the following discussion. Stages of Freezing.—Temperature measurements show, as indicated in figure 4, that the temperature changes in the center of a container of food during freezing are naturally divided into three intervals. During the first interval,. Fig. 4.—Temperature changes in No. 10 cans of water, cane sugar, and sirups during freezing. (From Bui. 551.) the chilling stage, the temperature is lowered gradually to the initial freezing point, , initial stage of ice formation. Heat transfer, even in this initial stage, is mainly by conduction, so that the specific heat and over-all heat con- ductivity are the limiting factors at a constant temperature gradient. It is for this reason that, unlike heat transfer during heat processing, the rate of cooling is faster as the sugar content is increased. The specific heat of water and sugar solutions, in the range of 32c-8o° F, was found by Short (1944) to be as follows: PRODUCT SPECIFIC HEAT Water 5 per cent sugar solution 10 per cent sugar solution 15 per cent sugar solution 20 per cent sugar solution 30 per cent sugar solution 50 per cent sugar solution The specific heat for several fruits was reported as follows: apples ( per cent water), ; grapes ( per cent water), ; oranges ( per cent. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Joslyn, Maynard A. (Maynard Alexander), 1904-1984; Hohl, Leonora A. (Leonora Anita), 1909-. Berkeley, Calif. : California Agricultural Experiment Station, College of Agriculture, University of California
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