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.
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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
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Shrimp; Design; Aquaculture; Process; Fish; Fillet; Cryofluid; Freezing
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