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Control of impregnation phenomena during quick immersion chilling and freezing.

Author(s) : LUCAS T., RAOULT-WACK A. L., SERENO A.

Summary

A preliminary study of heat and mass transfer was carried out on gel cylinders dipped into sodium chloride solution. The effects of the phase contacting modes and the concentration-temperature in the solution on water loss, salt gain and freezing phenomena was observed. The 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.

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Pages: 242-248

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Details

  • Original title: Control of impregnation phenomena during quick immersion chilling and freezing.
  • Record ID : 1996-0958
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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