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Thermal transfer simulation food products during cooling, surface hardening or quick-freezing in cryogenic devices.

Simulations des transferts thermiques dans les produits alimentaires au cours du refroidissement, du croûtage ou de la surgélation dans les matériels cryogéniques.

Author(s) : DELPUECH B.

Type of article: Article

Summary

A detailed presentation of the methodology used by "Air Liquide" research services, to simulate food product cooling and freezing in cryogenic devices made by this company. A few examples of the results obtained in cooling and freezing cheese fried in oil, surface hardening a beef roast or freezing minced steak are given. J.R.

Details

  • Original title: Simulations des transferts thermiques dans les produits alimentaires au cours du refroidissement, du croûtage ou de la surgélation dans les matériels cryogéniques.
  • Record ID : 1995-1625
  • Languages: French
  • Source: Rev. gén. Froid - vol. 83 - n. 935
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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