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Provedor de dados:  116
País:  Brazil
Título:  Air blast freezing of fruit pulp models in commercial boxes: influence of preferential channels in the bed on freezing times estimating
Autores:  Resende,Jaime Vilela de
Silveira Jr.,Vivaldo
Neves Filho,Lincoln de C.
Data:  2002-12-01
Ano:  2002
Palavras-chave:  Freezing times
Frozen foods
Heat transfer
Resumo:  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.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300021
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612002000300021
Formato:  text/html
Fonte:  Food Science and Technology v.22 n.3 2002
Direitos:  info:eu-repo/semantics/openAccess
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