Air blast freezing of fruit pulp models in commercial boxes: influence of preferential channels in the bed on freezing times estimating

Food Science and Technology (Campinas)

Jaime Vilela De Resende²  Vivaldo Silveira Jr.¹  Lincoln De C. Neves Filho¹ 

[1] ,UFU FEMEC LESTUberlândia MG

关键词: freezing times;    frozen foods;    heat transfer;    tempo de congelamento;    alimentos congelados;    calor-transmissão;   

DOI  :  10.1590/S0101-20612002000300021

来源: SciELO

【 摘 要 】

The freezing times of fruit pulp models packed and conditioned in multi-layered boxes were evaluated under conditions similar to those employed commercially. Estimating the freezing time is a difficult practice due to the presence of significant voids in the boxes, whose influence may be analyzed by means of various methods. In this study, a procedure for estimating freezing time by using the models described in the literature was compared with experimental measurements by collecting time/temperature data. The following results show that the airflow through packages is a significant parameter for freezing time estimation. When the presence of preferential channels was considered, the predicted freezing time in the models could be 10% lower than the experimental values, depending on the method. The isotherms traced as a function of the location of the samples inside the boxes showed the displacement of the thermal center in relation to the geometric center of the product.

【 授权许可】

CC BY   
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