Computer prediction of temperature profiles in a gelatin model food during immersion chilling and freezing (ICF)
Gel cylinders made of 23% and 25% gelatin were submitted to Immersion Chilling and Freezing (ICF) process in cooled NaCl solutions Temperature and NaCl concentration profiles were obtained. Temperature profiles during chilling and freezing, both by immersion and inside a still air cooled chamber were predicted based on gel's physical and transport properties. An improved finite-difference implicit temperature-enthalpy algorithm was used to simulate the chilling/freezing operations and calculate the profiles. A close agreement with experimental data was obtained and heat transfer coefficients estimated. Preliminary data on salt gain and water loss by the gel under these low-temperature conditions was also recorded and is reported.
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| Main Authors: | , , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
University of Porto
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, réfrigération, congélation, chlorure de sodium, Immersion, produit alimentaire, solution, échange thermique, température, http://aims.fao.org/aos/agrovoc/c_6485, http://aims.fao.org/aos/agrovoc/c_3091, http://aims.fao.org/aos/agrovoc/c_7146, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_3521, http://aims.fao.org/aos/agrovoc/c_7657, |
| Online Access: | http://agritrop.cirad.fr/390847/ |
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