Potato processing freezing rates

Figure 3.9 Influence of product thickness and heat transfer coefficient on mean freezing rate for potato slices. From Rios, G.M., Marin, M. and Gibert, H., New developments of fluidization in the IQF food area, in McKenna, B.M., (ed.). Engineering and food, volume 2, processing applications, International Congress on Engineering and Food, 1983, Elsevier, 1984, figure 3. With kind permission of Springer Science and Business Media.

Canet, W., Espinosa, J. (1984). The effect of blanching and freezing rate on the texture of potatoes, carrots and peas, measured by mechanical tests. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela (Eds.), Thermal Processing and Quality of Foods (pp. 678-683). Elsevier Applied Science, London. 

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