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Immersion chilling and freezing of a porous medium
Author(s) -
Lucas Tiphaine,
Favier Claude,
Chourot JeanMarc,
Guilpart Jacques,
RaoultWack AnneLucie,
Aïm Roger B.
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2000.00417.x
Subject(s) - immersion (mathematics) , mass transfer , chemistry , heat transfer , heat transfer coefficient , porosity , materials science , thermodynamics , chromatography , composite material , analytical chemistry (journal) , physics , mathematics , pure mathematics
An experimental apparatus, putting one face of a water‐saturated glass bead bed in contact with a high‐concentration (23% NaCl) aqueous freezant (the other face being insulated against heat and mass transfer), was constructed to simultaneous study heat and mass transfer at the product/solution interface and within the product more closely than is possible in real foods. The selected flow allowed uniform heat treatment (a constant heat transfer coefficient) over a large part of the product. The apparatus was used to monitor three elements within the product: the temperature profiles, the NaCl concentration profiles for the liquid phase and the freezing and thawing fronts. The first results showed that a surface layer of a highly impregnated non‐frozen product was present at the end of freezing. If the frozen product was left in contact with the refrigerating solution, progressive thawing occurred from the surface inwards; thawed layer thickness seemed to be a linear function of the square root of time.