Titre :
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Computer prediction of temperature profiles in a a gelatin model food during immersion chilling and freezing
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Titre original:
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Prédiction des profils de température dans un gel de gélatine au cours d'un refroidissement congélation par immersion
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Auteurs :
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W. Pohlau ;
A. Figueiredo ;
A. Sereno ;
T. Lucas ;
A. Raoult Wack ;
UNIVERSIDADE PORTO POR ;
Congreso ibero-americano de engenharia de alimentos, 5-9 novembre 1995 Porto POR (1995; POR) ;
CIRAD MONTPELLIER
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Type de document :
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article/chapitre/communication
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Année de publication :
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1995
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Format :
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11p.
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Note générale :
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Sigle : CIRAD
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Langues:
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= Anglais
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Catégories :
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TECHNIQUE FRIGORIFIQUE
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Mots-clés:
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CONGELATION PAR IMMERSION
;
CHLORURE DE SODIUM
;
COEFFICIENT DE TRANSFERT DE CHALEUR
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Résumé :
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Gel cylinders made of 23 % and 25 % gelatin were submitted to Immersion Chilling and Freezing (ICF) process in cooled NaCI solutions. 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.
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