Mass transfer during inmersion freezing

V.O. SALVADORI, D.F. OLIVERA Y R.H. MASCHERONI

Puebla, México

Congreso; International Congress on Engineering and Food, ICEF8; 2000

ABSTRACT Immersion freezing consists in processing foods by immersion in a solution cooled to a low temperature (of the order of -20°C). The aim of this work is to quantify the salt intake of different foodstuffs (potato, carrot, Brussel sprout, kiwi, melon, apple) when they are frozen by immersion. Two solutions were tested: Binary (water-ClNa) and ternary (water-ClNa-sucrose) ones. Also a numerical model, using finite differences, is employed to simulate the mass and heat transfers during freezing. Results of the model are verified against experimental data.