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Vacuum freezing of bioproducts: application to pureed vegetables.

Surgélation par le vide des bioproduits : application aux purées de légumes.

Author(s) : LANOISELLE J. L., MAUREAUX A., HECKE E. van, et al.

Type of article: Article

Summary

Freezing is a preservation technique that keeps food in good quality for a long period (several months). An innovative process called "vacuum-freezing" has been developed to obtain ultra-rapid freezing of vegetable purees. The principle of this process is to spray the material into a vacuum chamber where a pressure lower than 6 millibars (triple point of water) is maintained. Under the influence of the reduced pressure, part of the product water evaporates implying rapid cooling then freezing of the product. The rapid expansion of water vapour combined with rapid crystallization of liquid water results in an improvement of the product texture and limitation of the exudation phenomenon during thawing.

Details

  • Original title: Surgélation par le vide des bioproduits : application aux purées de légumes.
  • Record ID : 30003363
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n. 1118
  • Publication date: 2011/11

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