Immersion chilling and freezing: phase change and mass transfer in model food
International audience This article deals with the influence of treatment variables through immersion chilling and freezing (temperature, concentration, agitation) on phase change and salt gain. It was studied on gel dived in a NaCl solution. Emphasis was on the instable state (during the first hour...
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ftccsdartic:oai:HAL:hal-02578719v1 2023-05-15T15:39:26+02:00 Immersion chilling and freezing: phase change and mass transfer in model food Réfrigération et congélation par immersion : changement de phase et transfert de masse dans l'aliment modèle Lucas, T. Raoult Wack, A.L. Génie des procédés frigorifiques (UR GPAN) Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF) 1996 https://hal.inrae.fr/hal-02578719 en eng HAL CCSD Wiley hal-02578719 https://hal.inrae.fr/hal-02578719 IRSTEA: PUB00007550 ISSN: 0022-1147 EISSN: 1750-3841 Journal of Food Science https://hal.inrae.fr/hal-02578719 Journal of Food Science, Wiley, 1996, 61 (1), pp.127-132 [SDE]Environmental Sciences info:eu-repo/semantics/article Journal articles 1996 ftccsdartic 2021-12-12T01:44:00Z International audience This article deals with the influence of treatment variables through immersion chilling and freezing (temperature, concentration, agitation) on phase change and salt gain. It was studied on gel dived in a NaCl solution. Emphasis was on the instable state (during the first hour). During freezing, lost of water was inferior to 2 g / 100 g of initial gel and salt gain stayed low (< 1 g / 100 g of initial gel). Salt penetration was bothered by formation of ice fence, which was helped by a strong concentration and a low temperature. L'influence des variables de traitement au cours des congélation et réfrigération par immersion (température, concentration, agitation), sur le changement de phase et le gain en sel a été étudiée sur un gel de gélatine plongé dans une solution de NaCl, avec une attention particulière sur l'état instable (au cours de la première heure). En congélation, la perte d'eau était < 2 g/100g de gel initial et le gain de sel restait bas (< 1 g/100g de gel initial). La pénétration du sel était gênée par la formation d'une barrière de glace favorisée par une forte concentration et une température basse. Article in Journal/Newspaper Barrière de glace Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
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Open Polar |
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Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
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ftccsdartic |
language |
English |
topic |
[SDE]Environmental Sciences |
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[SDE]Environmental Sciences Lucas, T. Raoult Wack, A.L. Immersion chilling and freezing: phase change and mass transfer in model food |
topic_facet |
[SDE]Environmental Sciences |
description |
International audience This article deals with the influence of treatment variables through immersion chilling and freezing (temperature, concentration, agitation) on phase change and salt gain. It was studied on gel dived in a NaCl solution. Emphasis was on the instable state (during the first hour). During freezing, lost of water was inferior to 2 g / 100 g of initial gel and salt gain stayed low (< 1 g / 100 g of initial gel). Salt penetration was bothered by formation of ice fence, which was helped by a strong concentration and a low temperature. L'influence des variables de traitement au cours des congélation et réfrigération par immersion (température, concentration, agitation), sur le changement de phase et le gain en sel a été étudiée sur un gel de gélatine plongé dans une solution de NaCl, avec une attention particulière sur l'état instable (au cours de la première heure). En congélation, la perte d'eau était < 2 g/100g de gel initial et le gain de sel restait bas (< 1 g/100g de gel initial). La pénétration du sel était gênée par la formation d'une barrière de glace favorisée par une forte concentration et une température basse. |
author2 |
Génie des procédés frigorifiques (UR GPAN) Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF) |
format |
Article in Journal/Newspaper |
author |
Lucas, T. Raoult Wack, A.L. |
author_facet |
Lucas, T. Raoult Wack, A.L. |
author_sort |
Lucas, T. |
title |
Immersion chilling and freezing: phase change and mass transfer in model food |
title_short |
Immersion chilling and freezing: phase change and mass transfer in model food |
title_full |
Immersion chilling and freezing: phase change and mass transfer in model food |
title_fullStr |
Immersion chilling and freezing: phase change and mass transfer in model food |
title_full_unstemmed |
Immersion chilling and freezing: phase change and mass transfer in model food |
title_sort |
immersion chilling and freezing: phase change and mass transfer in model food |
publisher |
HAL CCSD |
publishDate |
1996 |
url |
https://hal.inrae.fr/hal-02578719 |
genre |
Barrière de glace |
genre_facet |
Barrière de glace |
op_source |
ISSN: 0022-1147 EISSN: 1750-3841 Journal of Food Science https://hal.inrae.fr/hal-02578719 Journal of Food Science, Wiley, 1996, 61 (1), pp.127-132 |
op_relation |
hal-02578719 https://hal.inrae.fr/hal-02578719 IRSTEA: PUB00007550 |
_version_ |
1766371108863344640 |