Share

IIR document

Freeze-crusting processes; applications to fish products.

Author(s) : MACCHI H., DELPUECH B., BILLIARD F., FLICK D.

Summary

The freeze-crusting of a foodstuff is a cryogenic or mechanical crusting of the product either by spray-freezing, immersion freezing, air-blast freezing or contact freezing. Thanks to the early formation of a peripheral frozen layer during the freeze-crusting, the mechanical resistance increases so that the product does not stick and become deformed through the treatment that follows. When this freeze-crusting treatment is used before a freezing process, other benefits are reduced mass loss and freezing time. These benefits were characterized both experimentally and through modelling. The authors studied these processes with a particular emphasis in the case of fish products such as shrimps and fish fillets. From a mathematical modelling viewpoint, the heat and mass transfers were calculated using the enthalpy formulation. The surface convective boundary conditions take into account a time-variable heat transfer coefficient because of the different stages of the process (for example, crusting and mechanical freezing). The authors conducted number of experiments with a cryomechanical freezing pilot. They measured the reduction of the freezing time, the reduction of the mass loss and the increase of the mechanical resistance.

Available documents

Format PDF

Pages: p 255-264

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Freeze-crusting processes; applications to fish products.
  • Record ID : 1997-0981
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20

Links


See other articles from the proceedings (55)
See the conference proceedings

Indexing