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Modelling of heat and mass transfer during (osmo) dehydrofreezing: application to apple cubes processing.

Author(s) : AGNELLI M. E., MARANI C. M., SPIAZZI E. A., et al.

Summary

Simulation of a dehydrofreezing process is complicated because two processes are involved: a mass transfer of solids and water between the product and the osmotic solution and heat transfer during freezing. A model developed in a prior work was used to simulate the dehydrofreezing process of apple cubes dehydrated using two osmotic syrups (sucrose and glucose solutions) and followed by freezing in a conventional air-blast tunnel (air at -40 °C). The results of the model were successfully compared with experimental data. A very good quantitative agreement was obtained between the experimental and calculated results for the whole process.

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Pages: 2001-1

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Details

  • Original title: Modelling of heat and mass transfer during (osmo) dehydrofreezing: application to apple cubes processing.
  • Record ID : 2005-1332
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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