Lucas Thiphaine, Raoult-Wack Anne-Lucie, Sereno A..
1995. Controle des phénomènes d'imprégantion au cours du refroidissement par immersion rapide et congélation.
In : [Compte rendu du congrés international sur la réfrigération II : thème n°2, stockage, transport et distribution] = International congress of refrigeration. Proceedings II theme 2 : storage, transport and distribution. IIR
Titre anglais : Control of impregnation phenomena during quick immersion chilling and freezing
Note générale : Disponible aussi en anglais (cote : CD_RP9769)
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 waterloss, 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, réfrigération, Immersion, solution, produit alimentaire, échange thermique, transfert de masse
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/391044/)
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