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Document IIF

Modélisation, grâce à la méthode des moments, d'un processus continu de cristallisation de sorbet.

Moments model for a continuous sorbet crystallization process

Numéro : pap. ID: 950

Auteurs : GONZALEZ-RAMIREZ J. E., ARELLANO M., LEDUCQ D., et al.

Résumé

Freezing is an important step in the manufacturing process of ice-cream and sorbet, since the operating conditions have a strong influence on the micro-structure, and consequently on the sensorial attributes of the final product. This paper presents a model for a continuous sorbet-crystallization process approach based on the moments model approach and its validation with experimental data. The moments model was used to characterize the influence of the operating conditions during sorbet freezing such as: the evaporation temperature of the refrigerant fluid, the mix-flow rate and the dasher-rotation speed, on the final product characteristics such as: ice-crystal size and draw temperature. The moments model includes heterogeneous nucleation and growth phenomena, it has low computational requirements and is quite adapted for optimization or process control tasks.

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Format PDF

Pages : 8 p.

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Détails

  • Titre original : Moments model for a continuous sorbet crystallization process
  • Identifiant de la fiche : 30001053
  • Langues : Anglais
  • Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Date d'édition : 21/08/2011

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