Research Article | OPEN ACCESS
Building the Method and the Mathematical Model to Determine the Rate of Freezing Water inside Royal Jelly in the Freezing Process
Nguyen Tan Dzung
Department of Food Technology, Faculty of Chemical and Food Technology, HCMC University of Technical Education, 01-Vo Van Ngan Street, Thu Duc District, Viet Nam, Tel.: 0918801670
Research Journal of Applied Sciences, Engineering and Technology 2014 2:403-412
Received: April 23, 2013 | Accepted: May 03, 2013 | Published: January 10, 2014
Abstract
The aim of this study is building the new method and the mathematical model to determine the rate of freezing water inside Royal jelly of the freezing process for using in preservation as well as for using in the freeze drying. The results obtained were used to determine the optimal freezing temperature of Royal jelly for preservation of -5.73°C (corresponding to the rate of freezing water inside Royal jelly of 86.02% over 86%) and for the freeze drying of -18.33°C (corresponding to the rate of freezing water inside Royal jelly of 100%). This is basic parameters and very essential to set up the technological mode of the freezing process Royal jelly for preservation as well as for freeze drying.
Keywords:
Royal jelly, the freezing process, the freezing process of royal jelly, the mathematical model of determining rate of freezing water, the optimal freezing temperature of royal jelly, the rate of freezing water inside royal jelly, the royal jelly preservation,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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