Transport phenomena in immersion-cooled apples

Lucas Thiphaine, François Jérôme, Wack Anne-Lucie. 1998. Transport phenomena in immersion-cooled apples. International Journal of Food Science and Technology, 33 : 489-499.

Matériel d'accompagnement : 1 résumé

Résumé : 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.

Mots-clés Agrovoc : congélation, réfrigération, produit alimentaire, Immersion, pomme, chlorure de sodium, transfert de masse, échange thermique

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Lucas Thiphaine, CEMAGREF (FRA)
• François Jérôme, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Wack Anne-Lucie, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/264312/)

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