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The effect of temperature and air velocity on the freezing and defrosting rates of some bakery products I Dinner rolls and cinnamon rolls

The effect of temperature and air velocity on the freezing and defrosting rates of some bakery products I Dinner rolls and cinnamon rolls

Cereal Chem: 276-289

Cinnamon and dinner rolls were frozen at 0and -20 and defrosted at 75 and 115 at air velocities of 0, 150, 500, and 1000 linear feet per minute. The freezing curves of dinner rolls indicated an apparent freezing point at 14. No well-defined freezing point was observed for cinnamon rolls. Within the range of experimental conditions the freezing rate of the unwrapped products was increased more effectively by forced air than by lowering the freezer temperature from 0to -20.

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Accession: 025764777

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