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.
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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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dig-cirad-fr-2643122024-01-27T08:09:00Z http://agritrop.cirad.fr/264312/ http://agritrop.cirad.fr/264312/ Transport phenomena in immersion-cooled apples. Lucas Thiphaine, François Jérôme, Wack Anne-Lucie. 1998. International Journal of Food Science and Technology, 33 : 489-499.https://doi.org/10.1046/j.1365-2621.1998.00214.x <https://doi.org/10.1046/j.1365-2621.1998.00214.x> Transport phenomena in immersion-cooled apples Lucas, Thiphaine François, Jérôme Wack, Anne-Lucie eng 1998 International Journal of Food Science and Technology 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 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/264312/1/264312.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1046/j.1365-2621.1998.00214.x 10.1046/j.1365-2621.1998.00214.x http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=6488 info:eu-repo/semantics/altIdentifier/doi/10.1046/j.1365-2621.1998.00214.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1046/j.1365-2621.1998.00214.x |
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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 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 |
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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 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 Lucas, Thiphaine François, Jérôme Wack, Anne-Lucie Transport phenomena in immersion-cooled apples |
description |
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. |
format |
article |
topic_facet |
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 |
author |
Lucas, Thiphaine François, Jérôme Wack, Anne-Lucie |
author_facet |
Lucas, Thiphaine François, Jérôme Wack, Anne-Lucie |
author_sort |
Lucas, Thiphaine |
title |
Transport phenomena in immersion-cooled apples |
title_short |
Transport phenomena in immersion-cooled apples |
title_full |
Transport phenomena in immersion-cooled apples |
title_fullStr |
Transport phenomena in immersion-cooled apples |
title_full_unstemmed |
Transport phenomena in immersion-cooled apples |
title_sort |
transport phenomena in immersion-cooled apples |
url |
http://agritrop.cirad.fr/264312/ http://agritrop.cirad.fr/264312/1/264312.pdf |
work_keys_str_mv |
AT lucasthiphaine transportphenomenainimmersioncooledapples AT francoisjerome transportphenomenainimmersioncooledapples AT wackannelucie transportphenomenainimmersioncooledapples |
_version_ |
1792485536607240192 |