INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Freezing rate simulation as an aid to reducing crystallization damage in foods
Autor/es:
SANZ P.D. DE ELVIRA C., MARTINO M., ZARITZKY N., OTERO L., CARRASCO J. A.
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 1999 vol. 52 p. 275 - 278
ISSN:
0309-1740
Resumen:
In food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate dierent cooling rates at the surface of the product was solved using a fnite element method; this model satisfactorily fitted experimental data and predicted local freezing rates at dierent locations in the meat tissue.The model was applied to find the freezing rates that led to a good quality product, related to an optimum distribution of small ice crystals located inside and outside the tissue .
