Transport phenomena in immersion-cooled apples
The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-sta...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lucas, Tiphaine [verfasserIn] François, Jérôme [verfasserIn] Raoult-Wack, Anne-Lucie [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford BSL: Blackwell Science Ltd ; 1998 |
|---|
| Schlagwörter: |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2002 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 33(1998), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:33 ; year:1998 ; number:5 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1046/j.1365-2621.1998.00214.x |
|---|
| Katalog-ID: |
NLEJ242707157 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLEJ242707157 | ||
| 003 | DE-627 | ||
| 005 | 20210707162936.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 120427s1998 xx |||||o 00| ||und c | ||
| 024 | 7 | |a 10.1046/j.1365-2621.1998.00214.x |2 doi | |
| 035 | |a (DE-627)NLEJ242707157 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 100 | 1 | |a Lucas, Tiphaine |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Transport phenomena in immersion-cooled apples |
| 264 | 1 | |a Oxford BSL |b Blackwell Science Ltd |c 1998 | |
| 300 | |a Online-Ressource | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. | ||
| 533 | |d 2002 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2002|||||||||| | ||
| 650 | 4 | |a Chilling | |
| 700 | 1 | |a François, Jérôme |e verfasserin |4 aut | |
| 700 | 1 | |a Raoult-Wack, Anne-Lucie |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t International journal of food science & technology |d Oxford [u.a.] : Wiley-Blackwell, 1987 |g 33(1998), 5, Seite 0 |h Online-Ressource |w (DE-627)NLEJ243926502 |w (DE-600)2016518-3 |x 1365-2621 |7 nnns |
| 773 | 1 | 8 | |g volume:33 |g year:1998 |g number:5 |g pages:0 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a ZDB-1-DJB | ||
| 912 | |a GBV_NL_ARTICLE | ||
| 951 | |a AR | ||
| 952 | |d 33 |j 1998 |e 5 |h 0 | ||
| author_variant |
t l tl j f jf a l r w alrw |
|---|---|
| matchkey_str |
article:13652621:1998----::rnprpeoeanmesoc |
| hierarchy_sort_str |
1998 |
| publishDate |
1998 |
| allfields |
10.1046/j.1365-2621.1998.00214.x doi (DE-627)NLEJ242707157 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Transport phenomena in immersion-cooled apples Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Chilling François, Jérôme verfasserin aut Raoult-Wack, Anne-Lucie verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 33(1998), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:33 year:1998 number:5 pages:0 http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 33 1998 5 0 |
| spelling |
10.1046/j.1365-2621.1998.00214.x doi (DE-627)NLEJ242707157 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Transport phenomena in immersion-cooled apples Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Chilling François, Jérôme verfasserin aut Raoult-Wack, Anne-Lucie verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 33(1998), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:33 year:1998 number:5 pages:0 http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 33 1998 5 0 |
| allfields_unstemmed |
10.1046/j.1365-2621.1998.00214.x doi (DE-627)NLEJ242707157 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Transport phenomena in immersion-cooled apples Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Chilling François, Jérôme verfasserin aut Raoult-Wack, Anne-Lucie verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 33(1998), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:33 year:1998 number:5 pages:0 http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 33 1998 5 0 |
| allfieldsGer |
10.1046/j.1365-2621.1998.00214.x doi (DE-627)NLEJ242707157 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Transport phenomena in immersion-cooled apples Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Chilling François, Jérôme verfasserin aut Raoult-Wack, Anne-Lucie verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 33(1998), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:33 year:1998 number:5 pages:0 http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 33 1998 5 0 |
| allfieldsSound |
10.1046/j.1365-2621.1998.00214.x doi (DE-627)NLEJ242707157 DE-627 ger DE-627 rakwb Lucas, Tiphaine verfasserin aut Transport phenomena in immersion-cooled apples Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Chilling François, Jérôme verfasserin aut Raoult-Wack, Anne-Lucie verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 33(1998), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:33 year:1998 number:5 pages:0 http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 33 1998 5 0 |
| source |
In International journal of food science & technology 33(1998), 5, Seite 0 volume:33 year:1998 number:5 pages:0 |
| sourceStr |
In International journal of food science & technology 33(1998), 5, Seite 0 volume:33 year:1998 number:5 pages:0 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Chilling |
| isfreeaccess_bool |
false |
| container_title |
International journal of food science & technology |
| authorswithroles_txt_mv |
Lucas, Tiphaine @@aut@@ François, Jérôme @@aut@@ Raoult-Wack, Anne-Lucie @@aut@@ |
| publishDateDaySort_date |
1998-01-01T00:00:00Z |
| hierarchy_top_id |
NLEJ243926502 |
| id |
NLEJ242707157 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242707157</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707162936.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1998 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1365-2621.1998.00214.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242707157</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">Transport phenomena in immersion-cooled apples</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford BSL</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">1998</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">The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chilling</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">François, Jérôme</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Raoult-Wack, Anne-Lucie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</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">33(1998), 5, 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:33</subfield><subfield code="g">year:1998</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1365-2621.1998.00214.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">33</subfield><subfield code="j">1998</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
| author |
Lucas, Tiphaine |
| spellingShingle |
Lucas, Tiphaine misc Chilling Transport phenomena in immersion-cooled apples |
| authorStr |
Lucas, Tiphaine |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243926502 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
NL |
| publishPlace |
Oxford BSL |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1365-2621 |
| topic_title |
Transport phenomena in immersion-cooled apples Chilling |
| publisher |
Blackwell Science Ltd |
| publisherStr |
Blackwell Science Ltd |
| topic |
misc Chilling |
| topic_unstemmed |
misc Chilling |
| topic_browse |
misc Chilling |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| hierarchy_parent_title |
International journal of food science & technology |
| hierarchy_parent_id |
NLEJ243926502 |
| hierarchy_top_title |
International journal of food science & technology |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)NLEJ243926502 (DE-600)2016518-3 |
| title |
Transport phenomena in immersion-cooled apples |
| ctrlnum |
(DE-627)NLEJ242707157 |
| title_full |
Transport phenomena in immersion-cooled apples |
| author_sort |
Lucas, Tiphaine |
| journal |
International journal of food science & technology |
| journalStr |
International journal of food science & technology |
| isOA_bool |
false |
| recordtype |
marc |
| publishDateSort |
1998 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Lucas, Tiphaine François, Jérôme Raoult-Wack, Anne-Lucie |
| container_volume |
33 |
| physical |
Online-Ressource |
| format_se |
Elektronische Aufsätze |
| author-letter |
Lucas, Tiphaine |
| doi_str_mv |
10.1046/j.1365-2621.1998.00214.x |
| author2-role |
verfasserin |
| title_sort |
transport phenomena in immersion-cooled apples |
| title_auth |
Transport phenomena in immersion-cooled apples |
| abstract |
The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. |
| abstractGer |
The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. |
| abstract_unstemmed |
The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions. |
| collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
| container_issue |
5 |
| title_short |
Transport phenomena in immersion-cooled apples |
| url |
http://dx.doi.org/10.1046/j.1365-2621.1998.00214.x |
| remote_bool |
true |
| author2 |
François, Jérôme Raoult-Wack, Anne-Lucie |
| author2Str |
François, Jérôme Raoult-Wack, Anne-Lucie |
| ppnlink |
NLEJ243926502 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1046/j.1365-2621.1998.00214.x |
| up_date |
2024-07-06T02:54:57.561Z |
| _version_ |
1803796608514523136 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242707157</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707162936.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1998 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1365-2621.1998.00214.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242707157</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">Transport phenomena in immersion-cooled apples</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford BSL</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">1998</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">The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady-state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chilling</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">François, Jérôme</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Raoult-Wack, Anne-Lucie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</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">33(1998), 5, 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:33</subfield><subfield code="g">year:1998</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1365-2621.1998.00214.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">33</subfield><subfield code="j">1998</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.399482 |