ShareFactors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions.
Author(s) : LUCAS T., FRANCOIS J., BOHUON P., et al.
Type of article: Article
Summary
Immersion chilling and freezing consists of dipping a food material in an aqueous freezant. During this process, mass transfer (solute, water) arise at the solid/liquid interface, before and after thermal equilibrium (denoted respectively the primary and secondary stages). The aim of this work is to assess the evolution of mass transfer against time during the secondary stage.
Details
- Original title: Factors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions.
- Record ID : 2000-2631
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 6
- Publication date: 1999
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Mass transfer; Rapid chilling; Sugar; Solution; Apple; Parameter; Immersion; Fruit; Sodium chloride
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- Languages : English
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- Date : 1992
- Languages : Japanese
- Source: Trans. JAR - vol. 9 - n. 3
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- Author(s) : HAR'KIN A. A., ALJAMOVSKIJ I. G.
- Date : 1988
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
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- Date : 1992
- Languages : Japanese
- Source: Trans. JAR - vol. 9 - n. 2
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- Author(s) : CHOI J., VISKANTA R.
- Date : 1993/07
- Languages : English
- Source: International Journal of Heat and Mass Transfer - vol. 36 - n. 11
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