Share

IIR document

STUDY OF THE FREEZING OF LIQUID, VISCOUS, FRAGMENTED SOLID FOOD PRODUCTS BY IMMERSION IN BRINE.

ETUDE DE LA CONGELATION DES PRODUITS ALIMENTAIRES LIQUIDES, PATEUX, SOLIDES FRACTIONNES, PAR UN SYSTEME A IMMERSION EN SAUMURE.

Author(s) : CORNIER G., GROUSSIAUT-MONBOISSET H.

Summary

ONE CAN FREEZE FOOD PRODUCTS (LIQUID, VISCOUS, FRAGMENTED PRODUCTS) BY DIRECT IMMERSION IN AQUEOUS FLUIDS. WHEN BRINES ARE USED WITH CALCIUM CHLORIDE, PRODUCTS MUST BE PROTECTED. THE AUTHORS HAVE EXPERIMENTED PLASTIC BAGS ; A PLASTIC SKIN MADE OF POLYETHYLENE AND POLYAMID 0.080 MM THICK IS STRONG ENOUGH AND DOESN'T BREAK WHEN THE PRODUCTS FREEZE. TESTS PROVED THAT CYLINDRICAL BAGS (DIAMETER: 5 CM) NEED ABOUT 30 MIN TO GET FROM 288 TO 255 K (15 TO -18 DEG C), WHEN THE TEMPERATURES OF THE BRINES REACHED BETWEEN 248, 243 K (-25, -30 DEG C). THIS FREEZING METHOD CAUSES NO WEIGHT LOSSES AND CAN ALLOW A BETTER SANITARY QUALITY.

Available documents

Format PDF

Pages: 137-144

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: ETUDE DE LA CONGELATION DES PRODUITS ALIMENTAIRES LIQUIDES, PATEUX, SOLIDES FRACTIONNES, PAR UN SYSTEME A IMMERSION EN SAUMURE.
  • Record ID : 1985-1064
  • Languages: French
  • 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.

Links


See other articles from the proceedings (541)
See the conference proceedings

Indexing