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Examinations of quantitative evaluation method of food freezing process. Evaluation of pre-cooling freezing.

Number: 296221

Author(s) : MAEKAWA R., WATANABE M., SUZUKI T.

Summary

The purpose of this study was to establish quantitative evaluation method of food freezing process. We introduce high precision temperature measurement, freezing standard sample, optimization of heat transfer condition during freezing, and three-dimensional ice crystal observation by X-ray CT (Computed Tomography) for evaluation. As an example, we evaluated the “Effect of freezing process with precooling to around initial freezing point", which was expected to accelerate the freezing process. As a result, although the tendency differed depending on the sample, the advantage of pre-cooling freezing was not confirmed.

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Details

  • Original title: Examinations of quantitative evaluation method of food freezing process. Evaluation of pre-cooling freezing.
  • Record ID : 30027617
  • Languages: English
  • Subject: Technology
  • Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Publication date: 2020/08/26
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2020.296221
  • Document available for consultation in the library of the IIR headquarters only.

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