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FREEZING RATE PARAMETERS IN DEHYDROFREEZING APPLE SLICES.

Author(s) : SINGH R. P., MOBERGER L.

Summary

DEHYDROFREEZING COMBINES PARTIAL DEHYDRATION AND FREEZING. AS FREEZABLE WATER IS REDUCED, THERE ARE FEWER ICE CRYSTALS AND THE TISSUES ARE THUS SUBJECTED TO SMALLER DETERIORATIONS. THE PURPOSE OF THE STUDY WAS APPLYING THE PROCESS TO GOLDEN DELICIOUS APPLE SLICES AT DIFFERENT DEHYDRATION LEVELS AND DIFFERENT FREEZING RATES AND TO COMPARE THE ACTUAL FREEZING TIME WITH THAT CALCULATED BY DIFFERENT MATHEMATICAL MODELS AND TO USE AN ELECTRON SCANNING MICROSCOPE IN ORDER TOSTUDY THE EFFECT OF DEHYDRATION AND FREEZING CONDITIONS ON THE FINAL PRODUCT QUALITY. FRUIT SLICES WERE DEHYDRATED TO 20, 35 AND 50% IN WEIGHT. FREEZING WAS DONE AT 2.2 AND 6.5 CM/H. AN EQUATION PROPOSED BY CLELAND AND EARLE GIVES A GOOD ESTIMATION OF FREEZING TIME IN THE CASE OF A LOW AIR FLOW RATE.

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Pages: 671-677

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Details

  • Original title: FREEZING RATE PARAMETERS IN DEHYDROFREEZING APPLE SLICES.
  • Record ID : 1986-0211
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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