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Document IIF

Modélisation du transfert de chaleur et de masse au cours de la congélation par déshydratation : application à des cubes de pommes.

Modelling of heat and mass transfer during (osmo) dehydrofreezing: application to apple cubes processing.

Auteurs : AGNELLI M. E., MARANI C. M., SPIAZZI E. A., et al.

Résumé

Simulation of a dehydrofreezing process is complicated because two processes are involved: a mass transfer of solids and water between the product and the osmotic solution and heat transfer during freezing. A model developed in a prior work was used to simulate the dehydrofreezing process of apple cubes dehydrated using two osmotic syrups (sucrose and glucose solutions) and followed by freezing in a conventional air-blast tunnel (air at -40 °C). The results of the model were successfully compared with experimental data. A very good quantitative agreement was obtained between the experimental and calculated results for the whole process.

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Format PDF

Pages : 2001-1

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Détails

  • Titre original : Modelling of heat and mass transfer during (osmo) dehydrofreezing: application to apple cubes processing.
  • Identifiant de la fiche : 2005-1332
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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