Freezing of hard cheese within conditions of regulated heat removal

Freezing of small packed cheeses in the fast freezing apparatus of the module type has been studied with the aim to find rational operating regimes and create continuous technological process. Regularities of the product temperatures changes and density of heat stream were received. Thermograms of the freezing process were analyzed.
Principle factors that determine efficiency of freezing were studied. Analysis of the data received demonstrated rational regimes for the first module of the plant. Two zones of freezing at different temperatures were organized in the apparatus for fast freezing. As a result optimal conditions for freezing and continuous technological cycle were created. Kinetics of the fast freezing process was analyzed with the purpose to evaluate moisture state in frozen cheese samples at different regimes. It was established that stability of quality depends on the share of frozen moisture and support of the share of bind moisture. It was also found that frozen cheese temperature minus 200C is the factor of protein mass stability providing water binding properties and product consistency.

hard cheese, freezing, fast freezing apparatus, operating regimes, kinetics