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METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA
Author(s) -
ROBERTSON G. H.,
CIPOLLETTI J. C.,
FARKAS D. F.,
SECOR G. E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00736_41_4.x
Subject(s) - congelation , food science , aqueous solution , chemistry , aqueous medium , thermodynamics , physics , organic chemistry
This work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23‐0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50‐150 BTU/hr ft 2 °F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air‐blast freezing methods.