Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection

Bohuon Philippe, Collignan Antoine, Rios G.M., Raoult-Wack Anne-Lucie. 1998. Soaking process in ternary liquids : experimental study of mass transport under natural and forced convection. Journal of Food Engineering, 37 : 451-469.

Autre titre : Procédés de trempage dans des liquides ternaires : étude expérimentale de transfert de masse en convection naturelle ou forcée

Résumé : Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10°C was investigated using a rotating gel disc device. The concentration profiles in gel were analyzed. The experimental results confirmed the theory that component concentrations are not functions of the disc radius. Two sets of experiments were carried out to study the influence of the main process variables (solute concentration, processing time) on mass transport under forced and natural convection. The results showed that the presence of sucrose enhanced water loss and hindered salt penetration whatever the hydrodynamic conditions. Rotation speed increased water loss as solute concentration increased but had no effect on salt gain, while it hindered sucrose gain. Photographs also showed the presence of very strong natural convection phenomena.

Mots-clés Agrovoc : Immersion, solution, eau, chlorure de sodium, saccharose, transfert de masse, convection, modèle, carraghénane, solute, séchage, produit alimentaire

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Bohuon Philippe, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Collignan Antoine, CIRAD-AMIS-AGROALIMENTAIRE (REU)
• Rios G.M.
• Raoult-Wack Anne-Lucie

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390537/)

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