ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23-0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50-150 BTU/hr ft2°F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air-blast freezing methods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00736_41_4.x
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