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Dispositif expérimental pour étudier les effets de la température sur la qualité des denrées alimentaires.

Experimental device to study temperature effects on food quality.

Auteurs : SAQUET A., STREIF J., CRISTÓVÃO L., et al.

Résumé

Food quality is highly dependent on temperature management. A laboratory experimental device was designed to study the temperature effects on food quality and its performance characterized herein. The equipment is composed of: a) a refrigeration unit; b) an insulated container with total volume of 500 L of a streaming glycol solution; and c) a set of 12 sealed glass jars with 2.15 L volume each, placed inside the container. Cooling of 450 L of glycol solution at 10% from 22.8 °C to 0 °C required 5.5 h, corresponding a cooling rate of 4.14 °C h-1. The continuous circulation of the glycol solution at a flow rate of 1.8 m3 h-1 allowed
100% uniformity in temperature distribution in the 12 sampling points, where the glass jars are located. No temperature differences were observed between a depth of 5 and 20 cm. Measurements during 24 h showed a fluctuation of the temperature around the set point of the refrigeration unit (0 ºC) from 0 to 0.6 °C and down to 0 ºC in 54-min cycles. In conclusion, the device provides fast cooling of a 10% glycol solution with temperature uniformity within the container of 100%. It proves to be effective for precise short-term experiments on the effects of temperature or cooling rate on food quality characteristics.

Documents disponibles

Format PDF

Pages : 5

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

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

Détails

  • Titre original : Experimental device to study temperature effects on food quality.
  • Identifiant de la fiche : 30018136
  • Langues : Anglais
  • Source : CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
  • Date d'édition : 03/05/2016

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