Share

IIR document

The weight loss of frozen meat. Experimentation and prediction by using tylose.

Perte de masse de la viande congelée. Expérimentation et prévision à l'aide de la tylose.

Author(s) : LAMBRINOS G., AGUIRRE-PUENTE J.

Type of article: Article, IJR article

Summary

Ice sublimation information help to predict the weight loss and the commercial value of frozen foods, as well as the freeze drying time of foodstuffs under atmospheric pressure. In order to study the time effect on the ice sublimation rate and the weight loss of frozen foodstuffs, an open wind tunnel of rectangular section was designed and built in a low temperature room. The tunnel test channel with section dimensions of 0.80 × 0.30 m2 can contain three cylindrical samples 40 mm in diameter and 150 mm in height. Experimental curves show a similar qualitative and quantitative behavior between beef and tylose. Considering that the phenomena are governed by the diffusion law, a semi-empirical relation is established to predict the sublimation flux; a new factor of this relation is the generalized resistance to the vapour transfer.

Available documents

Format PDF

Pages: 256-259

Available

  • Public price

    20 €

  • Member price*

    Free

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

Details

  • Original title: Perte de masse de la viande congelée. Expérimentation et prévision à l'aide de la tylose.
  • Record ID : 2003-1933
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 2
  • Publication date: 2003/03

Links


See other articles in this issue (10)
See the source

Indexing