CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Structural studies on unpackaged foods during their freezing and storage
Autor/es:
L.A. CAMPAÑONE; L.A. ROCHE; V.O. SALVADORI; R.H. MASCHERONI
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
IFT
Referencias:
Año: 2006 vol. 71 p. 218 - 226
ISSN:
0022-1147
Resumen:
ABSTRACT: During the freezing and frozen storage of unpackaged foods, their surface is exposed to mass transfer
with the environment.Basically, ice sublimesandformsadry,porouslayer. This fact alters the sensory characteristics
of the products and originates an important quality loss. In thiswork, a mathematical model was used to predict the
thickness of the dehydrated layer, taking into account the influence of operating conditions and food characteristics.
Based on the predictions of the numerical model, 2 regression equations were proposed to calculate the size of the
dehydrated layer after freezing and storage, having the operating conditions and food properties as parameters.
Besides, the frozen storage of the products was studied over different time periods (1, 2, and 3 mo) using beef
cylinders and slices, as well as minced beef balls and hamburgers. The dimension of the dehydrated layer and the
induced changes in the food surface structure were determined by image analysis and environmental scanning
electron microscopy (ESEM). The experiments determined an increase in the depth of the dehydrated layer when
storage times are longer, which could be adequately related to storage conditions through the predictions from the
numerical model and the regression equations.
Keywords: freezing, frozen storage, ice sublimation, simplified prediction method, surface porous structure