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Computer prediction of temperature profiles in a gelatin model food during immersion chilling and freezing (ICF)

Pohlau W., Figueiredo A., Sereno A.M., Lucas Thiphaine, Raoult-Wack Anne-Lucie. 1995. Computer prediction of temperature profiles in a gelatin model food during immersion chilling and freezing (ICF). In : Congresso ibero-americano de engenharia de alimentos. University of Porto. Porto : University of Porto, 10 p. Congresso Ibero-Americano de Engenharia de Alimentos, Porto, Portugal, 5 November 1995/9 November 1995.

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Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : Réfrigération, Congélation, Chlorure de sodium, Immersion, Produit alimentaire, Solution, Échange thermique, Température

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Pohlau W.
  • Figueiredo A.
  • Sereno A.M.
  • Lucas Thiphaine
  • Raoult-Wack Anne-Lucie

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390847/)

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