Share

Chilling and freezing by immersion in concentrated aqueous solutions: experimental characterization and modelling of heat and mass transfer.

Réfrigération et congélation par immersion dans des liquides aqueux concentrés : caractérisation expérimentale et modélisation des transferts couplés de chaleur et de matière.

Author(s) : LUCAS T.

Type of monograph: Doctoral thesis

Summary

This thesis was prepared within the framework of cooperation between Cemagref and CIRAD, with a view to obtaining a Doctorate from the Ecole Nationale du Génie Rural des Eaux et des Forêts (National School of Rural Engineering and Water and Forest Management, [ENGREF]); the specialized field of the author is: food industry processes. The thesis covers chilling, freezing or thawing processes involving immersion in concentrated single- or two-phase concentrated aqueous solutions at low temperatures (-60 to +5 deg C). Extract from the table of contents: present status of the field and objectives of the study: process, value and overall behaviour of the product; properties of concentrated aqueous solutions and solid foodstuffs (phase diagram and thermophysical properties of liquid refrigerants; comparison with the thermophysical properties of foodstuffs during freezing; matter diffusion coefficient); regulation of heat transfer between a solid foodstuff and a concentrated liquid phase at a low temperature (the influence of process-related variables and the product on the rate of chilling and freezing of foodstuffs; crystallization of water within a foodstuff); control of matter transfer between a foodstuff and a concentrated liquid phase. The case of a dehydration-impregnation by immersion process; pairing of phase change (liquid water-ice) and matter transport; materials and method (materials used in order to measure convective heat transfer coefficients; experimental equipment and how the study was performed; measurement methods); modelling of paired transfers in a bed of spheres.

Details

  • Original title: Réfrigération et congélation par immersion dans des liquides aqueux concentrés : caractérisation expérimentale et modélisation des transferts couplés de chaleur et de matière.
  • Record ID : 1999-0637
  • Languages: French
  • Publication: Cemagref - France/France
  • Publication date: 1998/10/07
  • Source: Source: 203 p. (21 x 29.7); fig.; phot.; tabl.; append.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing