Lucas Thiphaine, Raoult-Wack Anne-Lucie, Sereno A..
1995. Control of impregnation phenomena during quick immersion chilling and freezing.
In : International congress of refrigeration. Proceedings II theme 2 : storage, transport and distribution = [Compte rendu du congrés international sur la réfrigération II : thème n°2, stockage, transport et distribution]. IIR
Note générale : Disponible aussi en français (cote : CD_RP9771)
Résumé : Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a concentrated aqueous solution (salt, sugar, ethanol...) at low temperature. This process is still empirical and its full economical development has been hindered by undesirable uptakes of solute in the product. A preliminary study of heat and mass transfer was carried out on gel cylinders dipped into NaCl solution. The effects of the phase contacting modes and the concentration/tempertaure in the solution on water loss, salt gain and freezing phenomena was observed. This work revealed that mass transfer could be controlled by modifying process variables and that in freezing conditions, the quick formation of a continuous ice barrier would limit mass transfer (water and solute). The main mechanisms take place in the surface layer of the product, whether the concentrated salt uptake or the formation of the ice barrier.
Mots-clés Agrovoc : congélation, solution, réfrigération, Immersion, transfert de masse, échange thermique, produit alimentaire
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Auteurs et affiliations
- Lucas Thiphaine
- Raoult-Wack Anne-Lucie
- Sereno A.
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/391043/)
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