View of AN APPROACH FOR ASSESSEMENT OF COMPACTION CURVES OF SOILS AT VARIOUS ENERGIES USING A ONE POINT TEST

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Vegetables Air Blast Freezer

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à¤Ã×èÍ§áªá¢ç§¼Ñ¡áººà»ÒÅÁàÂç¹ (¢¹Ò´ 0.75 x 0.80 m ÂÒÇ 3.0 m) ä´ÃÑº¡ÒÃÍÍ¡áººÊÃÒ§¢Öé¹ â´ÂÁÕ¼¹Ñ§´Ò¹ã¹·íÒ´ÇÂÊÑ§¡ÐÊÕ Ë¹Ò 1.5 mm ¨Ò¡¹Ñé¹ËØÁ´ÇÂâ¿ÁË¹Ò 150 mm áÅÐ¼¹Ñ§¹Í¡ÊØ´¨ÐºØ´ÇÂ ÊÑ§¡ÐÊÕË¹Ò ã¹¡ÒÃáªá¢ç§¼ÅÔµÀÑ³±¨Ð¶Ù¡ÅíÒàÅÕÂ§à¢Òà¤Ã×èÍ§áªá¢ç§ â´ÂÊÒÂ¾Ò¹Êáµ¹àÅÊáººµÒ¢ÒÂ (Stain- less steel, AISI 316L) ã¹¡ÒÃ·´ÅÍ§áªá¢ç§ ¨ÐãªÁÑ¹½ÃÑè§·ÕèÁÕ¤ÇÒÁË¹Òáµ¡µÒ§¡Ñ¹ 3 ¢¹Ò´ ¤×Í 0.5, 1.0 áÅÐ 1.5 cm ä´·íÒ¡ÒÃÅ´ÍØ³ËÀÙÁÔ¢Í§ÁÑ¹½ÃÑè§¨Ò¡ÍØ³ËÀÙÁÔ 25^ðC Å§àËÅ×Í -18^ðC ´ÇÂÍØ³ËÀÙÁÔã¹ËÍ§áªá¢ç§ -28^ðC

¼Å¡ÒÃ·´ÅÍ§¾ºÇÒ ãªàÇÅÒã¹¡ÒÃáªá¢ç§ 7.43, 14.55 áÅÐ 20.28 ¹Ò·Õ (ÁÑ¹½ÃÑè§¢¹Ò´ 0.5, 1.0 áÅÐ1.5 cm) µÒÁÅíÒ´Ñº áÅÐ¼Å¡ÒÃ¤íÒ¹Ç³àÇÅÒã¹¡ÒÃáªá¢ç§ÁÑ¹½ÃÑè§â´ÂãªÊÁ¡ÒÃ¢Í§ Plank ÀÒÂãµÊÀÒÇÐ à´ÕÂÇ¡Ñ¹

¾ºÇÒãªàÇÅÒ 2.43, 7.07 áÅÐ 22.46 ¹Ò·Õ àÁ×èÍà»ÃÕÂºà·ÕÂº¼Å¡ÒÃ·´ÅÍ§¡Ñº¼Å¡ÒÃ¤íÒ¹Ç³¨ÐàËç¹ÇÒ àÇÅÒã¹¡ÒÃáªá¢ç§·Õè¤íÒ¹Ç³ä´ÊíÒËÃÑºÁÑ¹½ÃÑè§¢¹Ò´ 0.5 cm áÅÐ 1.0 cm ¨ÐÊÑé¹¡ÇÒàÇÅÒ·Õèä´¨Ò¡¡ÒÃ·´ÅÍ§

áµàÇÅÒáªá¢ç§ÊíÒËÃÑºÁÑ¹½ÃÑè§Ë¹Ò ÁÕ¤Òã¡Åà¤ÕÂ§¡Ñº¡ÒÃ¤íÒ¹Ç³ ¨Ö§ÊÒÁÒÃ¶ãªÊÁ¡ÒÃ¢Í§ Plank ã¹¡ÒÃ·íÒ¹ÒÂ àÇÅÒáªá¢ç§ÊíÒËÃÑºÁÑ¹½ÃÑè§¢¹Ò´¤ÇÒÁË¹Ò¹Õé ¹Í¡¨Ò¡¹ÕéàÁ×èÍ¹íÒÁÑ¹½ÃÑè§áªá¢ç§ÁÒÅÐÅÒÂà¾×èÍ¤×¹ÊÀÒ¾ ¾ºÇÒ ÁÑ¹½ÃÑè§·Õè¼Ò¹¡ÒÃáªá¢ç§áºº¹Õé¨ÐÁÕÊÕà¢Á à¹×èÍ§¨Ò¡¡ÒÃà¡Ô´ÃÍÂªéíÒã¹à¹×éÍÁÑ¹½ÃÑè§

¤íÒÊíÒ¤Ñ : áª á¢ç§ ÅÁàÂç¹ ¼Ñ¡

Received: October, 2007; Accepted: March, 2008

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The air blast freezer was designed and constructed with^{0.75 m} wide, ^{0.80 m} high and 3.0 m long. The inner wall was made of (^{1.5 mm} thick.) zinc sheet and covered with insulation foam with the thickness of ^{150 mm}. The outer wall was made of 1.5 mm thick zinc sheet. The product, which will be frozen was delivered to the freezer chamber by stainless steel (AISI 316L) conveyer.

The experiment for determining the freezing time were conducted. In the experiments the potato chips with the thickness of ^{0.5 cm}, ^{1.0 cm}and ^{1.5 cm} were used. In order to reduce the temperature of potato chips from ^{25 C}° to − °^{18 C}, the temperature in the freezer chamber was set at

− °28 C. It was found that the freezing time of the potato chips were ^7.43,14.55 and ^20.28 minutes for the potato chips with the thickness of ^{0.5 ,1.0} and ^{1.5 cm}, respectively. In addition, the freezing time, under the same condition, calculated by the Plank equation were found ^2.43,7.07 and ^22.46 minutes. It was showed that the freezing time obtaining from the calculation were shorter than those of the experiments for the potato chips with the thickness of ^0.5 and ^{1.0 cm}. The freezing time obtaining from the calculation for the thickness of 1.5 cm , however, was found nearly the same as that of the experimental result.

As a result, it can be concluded that the Plank equation may be used to predict the freezing time for the potato chip with thickness of 1.5 cm . Furthermore, it was evident that, quality of the potato chip frozen by the air blast, decreased, in term of deterioration of texture colour of potato chips, after return to normal condition.

Keywords : Freezer, Air blast

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T T h k

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t = − −× ⎡⎢⎣⎛⎜⎝ × ⎞⎟⎠ ⎝+⎛⎜ × ⎞⎟⎠⎤⎥⎦ =

2.5 ¡ÒÃ¤íÒ¹Ç³ËÒ¤ÇÒÁË¹Ò¢Í§©¹Ç¹¡Ñ¹¤ÇÒÁÃÍ¹

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àÍ¡ÊÒÃÍÒ§ÍÔ§

ªÙªÑÂ µ. ÈÔÃÔÇÑ²¹Ò. 2546. ¡ÒÃ·íÒ¤ÇÒÁàÂç¹áÅÐ»ÃÑºÍÒ¡ÒÈ : ÊÁÒ¤ÁÊ§àÊÃÔÁà·¤â¹âÅÂÕ (ä·Â Õè»Ø¹). :206- ÇÔäÅ ÃÑ§ÊÒ´·Í§. 2545. à·¤â¹âÅÂÕ¡ÒÃá»ÃÃÙ»ÍÒËÒÃ. ¡ÃØ§à·¾Ï : à·¡«áÍ¹à¨ÍÃ¹ÑÅ¾ÑºÅÔà¤ªÑè¹ ¤ÃÑé§·Õè 2. :131-233 Bing Li and Da-Wen sun. 2001. Novel Methods for Rapid Freezing and Thawing of Food a review : J.162

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Choi, Y. and M.R. Okos. 1986. Effects of Temperature and Composition on the Thermal Properties of Food : In Food Engineering and Process Applications. ed.M.LeMaguer and P. Jelen ; 1 : 93-101.

C.P.Arora. 2000. Refrigeration and Air Conditioning. New York : Mc Graw Hill.

C.P.Mallett. 1993. Frozen Food Technology. London : Blackie A&P.

Massound Kaviany. 2002. Principles of Heat Transfer. New York : John Wiley & Sons,Inc.

Ozisik,M.N. 1985. Basic Heat Transfer. Singapore : Mcgraw-Hill.

Q.T.Pham. 1996. Prediction of Calorimetric Properties and Freezing Time of Food from Composition Data : J. of Food Engineering ; 30 : 95 107.

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Miriam E. Agnelli and Rodolfo H. Mascheroni. 2001. Cryomechanical Freezing. A Model for the Heat Transfer process : J. of Food Engineering ; 47: 263 270.

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