Titre :
|
Freezing rate simulation as an aid to reducing crystallization damage in foods
|
Auteurs :
|
P. Sanz ;
C. De Elvira ;
M. Martino ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1999
|
Format :
|
p. 275-278
|
Langues:
|
= Anglais
|
Catégories :
|
GENIE DES PROCEDES FRIGORIFIQUES
|
Mots-clés:
|
VITESSE DE CONGELATION
;
SIMULATION
;
CRISTALLISATION
;
DEGATS DUS AU FROID
;
MODELE MATHEMATIQUE
;
VIANDE
|
Résumé :
|
In food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate different cooling rates at the surface of the product was solved using a finite element method; this model satisfactorily fitted experimental data and predicted local freezing rates at different locations in the meat tissue. The model was applied to find the freezing rates that led to a good quality product, related to an optimum distribution of small ice crystals located inside and outside the tissue fibres.
|
Source :
|
Meat science, vol.52
|