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Aspects thermophysiques et techniques de la congélation des fruits par immersion dans des coulis de glace constitués de solutions aqueuses de sucre-éthanol.

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

Auteurs : FIKIIN K., TSVETKOV O., LAPTEV Y., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Thermophysical and engineering issues of the immersion freezing of fruits in ice slurries based on sugar-ethanol aqueous solutions.
  • Identifiant de la fiche : 2004-0575
  • Langues : Anglais
  • Source : EcoLibrium - vol. 2 - n. 7
  • Date d'édition : 08/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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