Bibliographic citations
Coronado, M., (1992). Determinación de los parámetro termodinámicos para la congelación de camarón gigante ( Macrobrachium rosenbergll) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2192
Coronado, M., Determinación de los parámetro termodinámicos para la congelación de camarón gigante ( Macrobrachium rosenbergll) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 1992. http://hdl.handle.net/11458/2192
@misc{sunedu/2843118,
title = "Determinación de los parámetro termodinámicos para la congelación de camarón gigante ( Macrobrachium rosenbergll)",
author = "Coronado Jorge, Manuel Fernando",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "1992"
}
Giant shrimp (Macrobrachium rosenberoil) is a resource of high nutritional value and economic of recent appearance in the Department of San Martin and that in the near future will reach high levels of production, consequently, it will be necessary to process the shrimp with appropriate methods (freezer Spiral belt, stationary freezing tunnels, fluidized belt freezer etc.). It is extremely important to know the thermic physical properties of the freezing of the raw material by Ing. Agroindustrial in order to determine the size of equipment for the specific handling of thermal loads, times necessary for the food to be processed, Improvements and optimization of the productivity and efficiency of the freezing and thawing operations, as well as how these processes can be manipulated to compensate for irregular conditions and process disarray. You will be able to answer these questions with reasonable accuracy to conditions that; Have sufficient accuracy in the available thermal property data (freezing point values, percentages of ice formed, specific heat and enthalpy, among others) and several simplified assumptions that are valid. Extensive calorimetric investigations on the freezing of meat, fish, fruits and vegetables were reported in the literature, Hsish at al. (21) but do not seem to be data on giant prawns (Macrobrachium rosenberoil). For this reason, the following objectives were pursued: - Experimental determination of freezing thermodynamic parameters (freezing point and enthalpy) of the giant shrimp muscle. - Estimation of other important freezing parameters such as the effective molecular weight, percentage and rate of ice formation with apparent specific temperature and heat, by means of correlation equations of experimental results. - Evaluation of the quality index of the product obtained.
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