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Effect of pre-crusting on solute uptake during immersion freezing.

Author(s) : LUCAS T., CHOUROT J. M., FLICK D., et al.

Summary

The development of immersion chilling and freezing (ICF) process as a common technique of refrigeration has been stalled by the poor control of solute uptake by the product to freeze. Although there is little experimental evidence of its effect for reducing solute impregnation, the main key factor reported in literature is the quick formation of a frozen food layer. This work aimed at characterizing the effect of an air-blast precrusting before ICF (air temperature at -50 °C) on the solute uptake level obtained by apple cylinders (r= 1 cm, h= 3 cm) immersed in NaCl-water freezant (21% w/w NaCl, -17.8 °C). Results showed that common precrusting (1 mm thick) is not efficient in reducing solute uptake. Deeper crusting should be performed. For practical purposes, the use of precrusting should be optimized together with the rate of surface cooling during the ICF stage.

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Details

  • Original title: Effect of pre-crusting on solute uptake during immersion freezing.
  • Record ID : 2000-1421
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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