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The role of the "time" factor on the dehydration of frozen food.

Le rôle du facteur "temps" sur la déshydratation des produits congelés.

Author(s) : LAMBRINOS G., MITROPOULOS D.

Summary

During storage of frozen food, the sublimation of ice crystals on the surface layer leads to the formation of a porous and spongy layer. Apart from the effects on quality, such dehydration can, under certain conditions, be substantial and be harmful to the method employed. An experimental study (using an experimenal wind tunnel) of dehydration in cylindrical samples of ice, and peeled and unpeeled cucumber, showed that mass losses varied linearly over time.

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Pages: 235-241

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Details

  • Original title: Le rôle du facteur "temps" sur la déshydratation des produits congelés.
  • Record ID : 1996-0199
  • Languages: French
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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