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VITESSE CONGELATION [1 record]

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Alphabetical list of terms

Record 1 1999-10-29

English

Subject field(s)
  • Freezing and Refrigerating
  • Food Industries
DEF

The ratio between the minimum distance from the surface of a food mass to its thermal center and the time elapsed between the surface reaching 32 F (0 ° C) and the thermal center reaching 18 F (10 ° C) colder.

French

Domaine(s)
  • Congélation, surgélation et réfrigération
  • Industrie de l'alimentation
CONT

La vitesse de congélation d'une masse de denrée alimentaire s'obtient en divisant la distance minimale entre la surface et le centre thermique par le temps écoulé entre l'instant où la température superficielle est à 0 °C et celui où le centre thermique est à 10 °C au-dessous de la température de congélation commençante.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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