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Document IIF

Impact of thermal heterogeneities in frozen stacks on the microstructural evolution of fresh-cut mangoes.

Numéro : 18367

Auteurs : JAILLET I., DURET S., NDOYE F. T.

Résumé

Freezing fresh-cut mangoes is a promising approach to extend shelf life and reduce losses. This study examined how thermal heterogeneities within a stack of frozen mango pouches affect their microstructure. Samples were stored at ‒15 °C ± 6.5 °C for two months, with temperatures monitored at three positions (Top, Middle, Bottom). Ice crystal size and distribution were characterized by 3D imaging using X-ray micro-computed tomography coupled with a thermostated cell. Results showed strong temperature fluctuations at the Top position, moderate variations in the Middle and Bottom positions. These gradients had a marked impact on microstructure: Top samples underwent pronounced modifications from the start of storage, while Bottom samples remained relatively preserved initially but showed progressive changes after 60 days, due to ice recrystallization. The combined effect of position and storage duration highlights the need for improved temperature control in refrigeration equipment to ensure homogeneous preservation of frozen products.

Documents disponibles

Format PDF

Pages : 9 p.

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 : Impact of thermal heterogeneities in frozen stacks on the microstructural evolution of fresh-cut mangoes.
  • Identifiant de la fiche : 30034742
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Date d'édition : 04/2026
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2026.8367

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