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Document IIF

Congélation cryomécanique des denrées: amélioration de la qualité.

Cryomechanical freezing of foodstuffs: quality improvements.

Auteurs : MASCHERONI R. H., AGNELLI M. E.

Résumé

Cryomechanical freezing consists of: 1) a cryogenic freezer: a first stage for fast surface crust-freezing provides higher mechanical resistance and prevents small and/or wet products from sticking; liquid N2 or CO2 is used; 2) mechanical freezing: fast freezing is completed and cold air is normally used. Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance. Different foodstuffs were studied: strawberries, hamburgers, chicken scallops and mushrooms. A heat transfer model was applied to estimate the thickness of the frozen crust. The variation in mechanical resistance was evaluated as a function of the thickness of the crust. For some products a quality gain is detected, for others, no difference or even higher quality loss was measured.

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    20 €

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    Gratuit

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Détails

  • Titre original : Cryomechanical freezing of foodstuffs: quality improvements.
  • Identifiant de la fiche : 2000-1420
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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