Food freezing with simultaneous surface dehydration: Approximate prediction of weight loss during freezing and storage

International Journal of Heat and Mass Transfer

Volumn 48, Issue 6, 2005, Pages 1195-1204

  Campañone, Laura A ^a   Salvadori, Viviana O ^a   Mascheroni, Rodolfo H ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; FOOD PRODUCTS; FOOD STORAGE; FREEZING; MASS TRANSFER; REFRIGERATION; SUBLIMATION;

ICE SUBLIMATION; STORAGE CONDITIONS; SURFACE DEHYDRATION; WEIGHT LOSS;

HEAT TRANSFER;

DEHYDRATION; FREEZING; LIQUID-SOLID SEPARATION; PREDICTION; WEIGHT CONTROL;

EID: 13644266960     PISSN: 00179310     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijheatmasstransfer.2004.09.031     Document Type: Article

References (21)

1. Anonymous, Dehydration in freezing, Food Eng. Int. 19 (6) (1994) 33-34.
2. R.J. Winger, Storage and eating-related quality of NZ frozen lamb: a compendium of irrepressible longevity, in: P. Zeuthen et al. (Eds.), Thermal Processing and Quality of Foods, Elsevier, London, 1990, pp. 541-552.
3. R.M. Storey, J. Graham, Mechanism and measurement of weight loss from frozen fish in cold storage, Proc. Inst. Refrig. 78 (1981) 28-35.
4. S. Aström, Freezing equipment influence on weight losses, Tiefkühl-praxis Int. 2 (1972) 14-19.
5. L.A. Campañone, Transferencia de calor en congelatión y almacenamiento de alimentas, Sublimación de hielo, calidad, optimizatión de condiciones de proceso, Doctor in Engineering thesis, Universidad Nacional de La Plata, La Plata, Argentina, 2001.
6. A.E. Delgado, D.-W. Sun, Heat and mass transfer models for predicting freezing processes review, J. Food Eng. 47 (2001) 157-174.
7. L.A. Campañone, V.O. Salvadori, R.H. Mascheroni, Food freezing with simultaneous surface dehydration. Approximate prediction of freezing time, Int. J. Heat Mass Transfer, in press, doi:10.1016/j.ijheatmasstransfer.2004.09.030.
8. G.P. Lambrinos, J. Aguirre Puente, Deshydratation des milieux dispersés congelés. Influence des conditions d'entreposage sur les pertes de masseProceedings of the XVI International Congress of Refrigeration, vol. 2, International Institute of Refrigeration, 1983, pp. 567-573.
9. J. Aguirre Puente, R.N. Sukhwal, Sublimation of ice in frozen dispersed media, in: Proceedings of the Third International Offshore Mechanics and Arctic Engineering Symposium, American Society of Mechanical Engineers, 1983, pp. 38-44.
10. L.A. Campañone, L.A. Roche, V.O. Salvadori, R.H. Mascheroni, Monitoring of weight losses in meat products during freezing and frozen storage, Food Sci. Technol. Int. 8 (2002) 229-238.
11. O. Méndez Bustabad, Weight loss during freezing and the storage of frozen meat, J. Food Eng. 41 (1999) 1-11.
12. Q.T. Pham, J. Willix, A model for food desiccation in frozen storage, J. Food Sci. 49 (1984) 1275-1281.
13. Q.T. Pham, J. Willix, Weight loss from lamb carcasses in frozen storage: influence of environmental factors, Int. J. Refrig. 8 (1985) 231-235.
14. L.A. Campañone, V.O. Salvadori, R.H. Mascheroni, Finite differences method to solve coupled heat and mass balances with simultaneous surface dehydration during freezing, in: S. Idelsohn, E. Oñate, E. Dvorkin (Eds.), Computational Mechanics: New Trends and Applications, CIMNE, I.1-8, Barcelona, 1998, pp. 1-19.
15. L.A. Campañone, V.O. Salvadori, R.H. Mascheroni, Weight loss during freezing and storage of unpackaged foods, J. Food Eng. 47 (2001) 69-79.
16. A.M. Tocci, R.H. Mascheroni, Heat and mass transfer coefficients during the refrigeration, freezing and storage of meats, meat products and analogues, J. Food Eng. 26 (1995) 147-160.
17. L.A. Campañone, V.O. Salvadori, R.H. Mascheroni, Determination of mass transfer coefficients in refrigerated storage, in: Proceedings of the International Congress on Engineering and Food ICEF8, vol. 1, 2000 International Association for Engineering and Food, pp. 839-843.
18. V.O. Salvadori, Transferencia de calor durante la congelation, el almacenamiento y la descongelación de alimentos, Doctor in Engineering thesis, Universidad National de La Plata, La Plata, Argentina, 1994.
19. P.D. Sanz, M. Domínguez, R.H. Mascheroni, Equations for the prediction of thermophysical properties of meat products, Lat. Am. Appl. Res. 19 (1989) 155-163.
20. International Institute of Refrigeration, Recommendations for the processing and handling of frozen foods 82, 1972.
21. SYSTAT v. 10, SPSS Inc., 2000.