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Thermophysical and engineering issues of the immersion freezing of fruits in ice slurries based on sugar-ethanol aqueous solutions.

Author(s) : FIKIIN K., TSVETKOV O., LAPTEV Y., et al.

Type of article: Article

Summary

Ice slurries based on sugar-ethanol aqueous solutions reveal great potential as excellent refrigerating media when producing dessert-type frozen fruits. Such immersion media provide high heat transfer rates and short freezing times, inhibit fruit enzymes and easily take up food additives, which results in a better end-product quality and extended shelf-life. Appropriate compositions of sugar-ethanol aqueous refrigerating media are formulated and predictive equations are established for their thermophysical and rheological properties.

Details

Original title: Thermophysical and engineering issues of the immersion freezing of fruits in ice slurries based on sugar-ethanol aqueous solutions.
Record ID : 2004-0575
Languages: English
Source: EcoLibrium - vol. 2 - n. 7
Publication date: 2003/08
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Thermodynamic measurements;
Two-phase flow;
Fruit
Keywords: Thermal property; Ice slurry; Variety; Physical property; Sugar; Two-phase mixture; Immersion; Ethanol; Freezing; Fruit; Water