Building the method and the mathematical model to determine the rate of freezing water inside royal jelly in the freezing process

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.