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Thermal and mass transport mechanisms and their effects on the preservation of food by frozen storage.

Author(s) : KENNEDY C. J.

Summary

The ideal freezing process for the preservation of a good is not always clear. The author discusses how finite difference and finite element techniques can be used to determine the temperature profile within a food during the freezing process. Once the profile is known, one can begin to discuss the effects on food quality. These range from purely physical parameters, such as evaporating weight loss and ice crystal damage, to changes in the chemistry of the food and the resultant effects on the growth of spoilage bacteria and foodborne pathogens. Models of mass transport in food and the subsequent effects on food quality are discussed.

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Format PDF

Pages: 34-41

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Details

  • Original title: Thermal and mass transport mechanisms and their effects on the preservation of food by frozen storage.
  • Record ID : 1996-0962
  • Languages: English
  • Subject: General information
  • 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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