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Détermination de la température initiale de congélation des aliments. 

Determination of the initial freezing temperature of foods.

Numéro : 1129

Auteurs : LE BAIL A., TOUBLANC C., QUEVEAU D., GUIHARD L., CRUCEAN D.

Résumé

The determination of the initial freezing temperature or “initial freezing point” (IFP) of a food seems a simple task. In fact it is not, if a very precise value is expected. Two main methods can be considered based on temperature records, either during freezing or during thawing. The water-ice transition yields a slower cooling or heating during freezing or thawing respectively, which can be used to determine the IFP. Supercooling (SC) occurs very often during freezing and appears as a helpful artefact to determine the IFP, meanwhile the exploitation of the end of the “quasi temperature plateau” observed during thawing is tricky. A protocol is proposed to locate the IFP based on a freezing approach considering SC in the case of salted ham and salted herring; a correction of the IFP temperature was brought considering the small amount of ice formed during the rupture of SC. Values were compared to the thawing method showing some discrepancies with values from freezing mode being close but much impacted by the method used to determine TIFP.In addition, the impact of the application of a sliding average showed that an excess of span in terms of data points considered for the sliding average resulted in a strong artefact in the determination of IFP.

Documents disponibles

Format PDF

Pages : 7 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Determination of the initial freezing temperature of foods.
  • Identifiant de la fiche : 30029497
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Date d'édition : 11/04/2022
  • DOI : http://dx.doi.org/10.18462/iir.iccc2022.1129
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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