Modeling the process of refrigeration effects on food products

Objective. The present article discusses the issue of modeling the duration of the refrigeration effect on a food product using the example of raw lean meat.Method. The duration of the refrigeration effect consists of two stages: cooling and freezing. At the same time, the thermophysical characteristics of products are determined practically on a specialized experimental setup developed in the laboratory of the Department of Technological Equipment and Life Support Systems.Result. Knowing the technological regimes, it is possible to determine the time spent on cooling and freezing various food products.Conclusion. This technique can be applied in wide climatic conditions in the production of the Russian Federation on a large scale. If we increase the air speed at the surface of the product to 3 m/s, we will get a reduction in time by 502 s, provided R = 0.015 m and δ = 0.125 m. Having the initial and final conditions, you can quickly determine the duration of the refrigeration exposure, both for raw lean meat, and for any other food products, choosing the optimal one.