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Étude des phénomènes thermomécaniques dans les procédés de l'agroalimentaire : application aux produits en cours de congélation.

Author(s) : TREMEAC B., HAYERT M., LE BAIL A.

Type of article: Article

Summary

The phase change from water to ice induces deformations in foods during freezing which can cause irreparable damage and cracking of the matrix, a phenomenon closely related to the freezing rate. Deformations associated with phase change generate stress closely related to the mechanical properties of the matrices. Above the initial freezing temperature, a foodstuff behaves as a viscoelastic medium with a rather elastic dominant behavior. At the beginning of the freezing process (between initial freezing temperature and about 10°C below this temperature), the behavior of the matrix becomes increasingly viscous and under a certain temperature returns to more elastic behavior close to that of pure ice. In addition, if an expansion phenomenon is observed during crystallization, the opposite phenomenon (contraction) is observed at lower temperature, it is actually the combination of expansion in the crystallization area and contraction in the frozen area, which explains the appearance of cracks in the matrix.

Details

  • Original title: Étude des phénomènes thermomécaniques dans les procédés de l'agroalimentaire : application aux produits en cours de congélation.
  • Record ID : 30007900
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 102 - n. 1127
  • Publication date: 2012/10

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