Immersion chilling and freezing of a porous medium
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 inter...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lucas, Tiphaine [verfasserIn] Favier, Claude [verfasserIn] Chourot, Jean-Marc [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Science Ltd ; 2000 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2008 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 35(2000), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:35 ; year:2000 ; number:6 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.2000.00417.x |
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NLEJ242705596 |
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| 520 | |a 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. | ||
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10.1111/j.1365-2621.2000.00417.x doi (DE-627)NLEJ242705596 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Immersion chilling and freezing of a porous medium Oxford, UK Blackwell Science Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| Aqueous solution Favier, Claude verfasserin aut Chourot, Jean-Marc verfasserin aut Guilpart, Jacques oth Raoult-Wack, Anne-Lucie oth Aïm, Roger B. oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 35(2000), 6, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:35 year:2000 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 35 2000 6 0 |
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10.1111/j.1365-2621.2000.00417.x doi (DE-627)NLEJ242705596 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Immersion chilling and freezing of a porous medium Oxford, UK Blackwell Science Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| Aqueous solution Favier, Claude verfasserin aut Chourot, Jean-Marc verfasserin aut Guilpart, Jacques oth Raoult-Wack, Anne-Lucie oth Aïm, Roger B. oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 35(2000), 6, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:35 year:2000 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 35 2000 6 0 |
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10.1111/j.1365-2621.2000.00417.x doi (DE-627)NLEJ242705596 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Immersion chilling and freezing of a porous medium Oxford, UK Blackwell Science Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| Aqueous solution Favier, Claude verfasserin aut Chourot, Jean-Marc verfasserin aut Guilpart, Jacques oth Raoult-Wack, Anne-Lucie oth Aïm, Roger B. oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 35(2000), 6, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:35 year:2000 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 35 2000 6 0 |
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10.1111/j.1365-2621.2000.00417.x doi (DE-627)NLEJ242705596 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Immersion chilling and freezing of a porous medium Oxford, UK Blackwell Science Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| Aqueous solution Favier, Claude verfasserin aut Chourot, Jean-Marc verfasserin aut Guilpart, Jacques oth Raoult-Wack, Anne-Lucie oth Aïm, Roger B. oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 35(2000), 6, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:35 year:2000 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 35 2000 6 0 |
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10.1111/j.1365-2621.2000.00417.x doi (DE-627)NLEJ242705596 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Immersion chilling and freezing of a porous medium Oxford, UK Blackwell Science Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| Aqueous solution Favier, Claude verfasserin aut Chourot, Jean-Marc verfasserin aut Guilpart, Jacques oth Raoult-Wack, Anne-Lucie oth Aïm, Roger B. oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 35(2000), 6, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:35 year:2000 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 35 2000 6 0 |
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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. |
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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. |
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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. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242705596</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707162923.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2000 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2000.00417.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242705596</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Lucas, Tiphaine</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Immersion chilling and freezing of a porous medium</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2008</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2008||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aqueous solution</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Favier, Claude</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chourot, Jean-Marc</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Guilpart, Jacques</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Raoult-Wack, Anne-Lucie</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Aïm, Roger B.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food science & technology</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1987</subfield><subfield code="g">35(2000), 6, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926502</subfield><subfield code="w">(DE-600)2016518-3</subfield><subfield code="x">1365-2621</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:35</subfield><subfield code="g">year:2000</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2000.00417.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">35</subfield><subfield code="j">2000</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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