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Etude sur la décongélation des produits alimentaires congelés à l'aide d'ultrasons.

Study on the thawing of frozen food with ultrasound.

Auteurs : ZHANG S. Z., CHEN G. M., YOU P. Q.

Résumé

Utilizing the transmission property of ultrasound in frozen food, it is possible to use ultrasound in quick thawing of food. In the paper, the thawing process employing ultrasound is studied theoretically, the maximum depths of beef that can be thawed without temperature excursion under different frequencies, intensities and loading direction are discussed. Experiments were also carried out. The results obtained are basically in consistence with the numerical calculation. The quickness of thawing with ultrasound was verified.

Détails

  • Titre original : Study on the thawing of frozen food with ultrasound.
  • Identifiant de la fiche : 2006-1826
  • Langues : Anglais
  • Source : Cryogenics and refrigeration. Proceedings of ICCR 2003.
  • Date d'édition : 22/04/2003

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