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Simulation of heat and mass transfer of osmo-frozen products.

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

Summary

A model developed for the dehydrating step in a prior work, was linked with the heat transfer process involved during the freezing step. The results of the model were successfully confronted with experimental data obtained on pear disks dehydrated using two osmotic syrups (sucrose and glucose solutions) and followed by freezing in a conventional air-blast tunnel (air at -40 °C).

Details

  • Original title: Simulation of heat and mass transfer of osmo-frozen products.
  • Record ID : 2002-1371
  • Languages: English
  • Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
  • Publication date: 2000/06/26
  • Document available for consultation in the library of the IIR headquarters only.

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