Cryomechanical Freezing Of Keropok Lekor

The freezing process of keropok lekor (original fish sausage) has been studied experimentally and by numerical simulation of unsteady heat transfer the viability of using combined freezing process (called cryomechanical freezing), consisting of a two consecutive processes, an mime cryogenic freezer (using liquid N2 (LN)) followed by a continuous mechanical freezer as a preservation method was investigated The core temperature history of keropok lekor Immersed into cryogenic liquids or placed in the air-blast freezer was monitered till it reached -20°C The total time taken was 16 minutes for cryomechanical freezing and 21 minutes for mechanical freezing, which is calIed the freezing time The changes m sensory parameters (color, flavor, texture and overall accepatability) of keropok lekor as a result of cryomechanical freezing were also evaluated Keropok lekor made by the mechanization method With 21 ratio of fish meat to flour was used and were in cylindrical or spherical form The product was first submerged for 30s m LN2 and then immediately transferred to the air blast freezer for further freezing until the core temperature reached -20°C.

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