Share

IIR document

Freezing of strawberries by means of hydrofluidization.

Author(s) : SCHEERLINCK N., LOUREIRO A., JANCSOK P., et al.

Summary

Hydrofluidisation of foods is a novel freezing method, designed to merge the advantages of fluidisation and immersion food freezing. By means of agitating jets in the freezing medium, a fluidised bed is created, causing high surface heat transfer coefficients. The objective of this paper was to develop a model-based methodology to investigate the potential of the hydrofluidisation method (HFM) for fast freezing of strawberries. A conduction heat transfer model was designed and implemented using the finite element method to achieve this objective. In a first stage, the model was validated by performing freezing experiments on the test substance Tylose (Karlsruhe test substance). In a second stage, the thermophysical properties of strawberries were determined by means of formulae taking into account the mass fraction of the food components, which were obtained from chemical analysis. In order to define the complex shape of strawberries, a 3D geometrical model has been established using a computer vision system. The simulated transient temperature course inside the strawberry during freezing was compared to thermocouple measurements.

Available documents

Format PDF

Pages: 2001-1

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: Freezing of strawberries by means of hydrofluidization.
  • Record ID : 2005-1335
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

Links


See other articles from the proceedings (41)
See the conference proceedings

Indexing