Transport phenomena in immersion-cooled apples
The effect of immersion chilling and freezing (ICF) process parameters (solution -ternperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 'C and - 10 'C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at - 17.8 'C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions.
| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, congélation, réfrigération, produit alimentaire, Immersion, pomme, chlorure de sodium, transfert de masse, échange thermique, http://aims.fao.org/aos/agrovoc/c_3091, http://aims.fao.org/aos/agrovoc/c_6485, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_541, http://aims.fao.org/aos/agrovoc/c_7146, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_3521, |
| Online Access: | http://agritrop.cirad.fr/264312/ http://agritrop.cirad.fr/264312/1/264312.pdf |
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| Summary: | The effect of immersion chilling and freezing (ICF) process parameters (solution -ternperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 'C and - 10 'C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at - 17.8 'C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. |
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