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Evaluation de la quantité moyenne de glace en fonction de la température, dans les produits alimentaires hétérogènes :application à la détermination de la température désirée à la fin de la congélation.

Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: application to the determination of the target temperature at the end of freezing.

Auteurs : LE BAIL A., CHAPLEAU N., ANTON DE LAMBALLERIE M., et al.

Type d'article : Article, Article de la RIF

Résumé

The freezing process is widely used in the food industry. In the 70s, French regulation authorities have created in collaboration with the food industry the concept of «surgélation» process with the objective of improving the image of high quality frozen foods. The process of "surgélation" which could be translated as "super freezing" corresponds to a freezing process for which a final temperature of -18°C must be reached "as fast as possible". This concept was proposed in opposition to a conventionally "freezing" process for which no specific freezing rate is expected and the final storage temperature can be of -12°C only. The objective of this work is to propose a methodology to evaluate the mean amount of frozen ice in a complex food as a function of temperature and to deduce a target temperature that must be considered as the temperature for which the food may be considered as "frozen". Based on the definition proposed by the IIR red book, this target temperature has been defined as the temperature for which 80% of the freezable water is frozen. A case study is proposed with a model food made of two constituents.

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Format PDF

Pages : 816-821

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 : Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: application to the determination of the target temperature at the end of freezing.
  • Identifiant de la fiche : 2008-1668
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 31 - n. 5
  • Date d'édition : 08/2008

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