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Document IIF

Surgélation au dioxyde de carbone pour l'obtention d'une meilleure qualité du produit.

Quick freezing with carbon dioxide to achieve higher product quality.

Auteurs : VERMEEREN R. J. F., JURGENS A., SLUIS S. M. van der

Résumé

The EU-Craft COMPFREEZE project focuses on the development of freezing equipment using carbon dioxide to determine the effect of high freezing rates and low product temperatures on the quality of the product. Current and past research underlines that this is beneficial since the glass transition temperature, being a determining factor for quality, of the products is approached closely. For a range of products (mushrooms, fruit pies, veal and ice cream) the effects of varying process conditions on the quality will be determined on industrial sized equipment. In order to predict product quality for a given process conditions a model is developed. Product quality is included assuming a proportional relation between frozen product quality and ice crystal nucleation rates. Thus mathematical equations can be derived to describe a broad range of frozen product quality parameters.

Documents disponibles

Format PDF

Pages : 2006-2

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 : Quick freezing with carbon dioxide to achieve higher product quality.
  • Identifiant de la fiche : 2008-0261
  • Langues : Anglais
  • Source : 7th IIR-Gustav Lorentzen Conference on Natural Working Fluids (GL2006). Proceedings
  • Date d'édition : 29/05/2006

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