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Dehydrofreezing. Modelling of mass transfer in osmotic treatment and quality of osmo-frozen products.

Author(s) : SPIAZZI E. A., MASCHERONI R. H.

Summary

Dehydrofreezing (partial dehydration of fruits and vegetables and later freezing) produces economic and quality benefits. If dehydration is carried via osmotic solutions, colour, flavour, taste and texture of foods are better preserved. During osmotic dehydration (intimate contact of the food with high-concentration solutions of sugars or salts) water passes from the food to the solution and soluble solids from this to the food. A model was developed that accounts for food deformation, with selective diffusion through cell membranes and free diffusion in inter-cellular spaces. It was tested against experimental data showing good agreement. Besides, some organoleptic properties as texture and drip were related to process parameters.

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Details

  • Original title: Dehydrofreezing. Modelling of mass transfer in osmotic treatment and quality of osmo-frozen products.
  • Record ID : 1996-0976
  • 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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