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ELECTROCONDUCTIVE THAWING BY LIQUID CONTACT.

Author(s) : NAVEH D., KOPELMAN I. J., MIZRAHI S.

Type of article: Article

Summary

THE METHOD IS BASED ON ELECTROCONDUCTIVE HEATING OF THE FROZEN PRODUCT IMMERSED IN A LIQUID AND POSITIONED BETWEEN TWO ELECTRODES HAVING NO DIRECT CONTACT WITH THE PIECE. THE CURRENT PASSING THROUGH THE PRODUCT GENERATES INTERNAL HEAT.A LOW SURFACE TEMPERATURE CAN BE MAINTAINED BY CIRCULATING COOLING WATER OVER THE PRODUCT. LOCAL OVERHEATING IS AVOIDED BY CONTROLLING CURRENT DENSITY OR BY PROGRAMMING HEATING. FOR EXAMPLE, IT TOOK 160 MIN TO THAW A 253 K (-20 DEG C) FROZEN CYLINDRICAL (17 CM DIAMETER X 33 CM) MEAT CHUNK WHERE THE TEMPERATURE AT THE SURFACE AND AT THE THAWED PART WERE BELOW 280 AND 293 K (7 AND 20 DEG C), RESPECTIVELY AND 450 MIN FOR A SIMILAR SAMPLE IN A 293 K STIRRED WATER.

Details

  • Original title: ELECTROCONDUCTIVE THAWING BY LIQUID CONTACT.
  • Record ID : 1984-0133
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 2
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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