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dc.contributor.author
Salvadori, Viviana Olga
dc.contributor.other
Mascheroni, Rodolfo Horacio
dc.date.available
2020-09-09T13:19:04Z
dc.date.issued
2012
dc.identifier.citation
Salvadori, Viviana Olga; Freezing and Thawing; Crc Press-taylor & Francis Group; 1; 2012; 25-46
dc.identifier.isbn
978-1-4200-5548-1
dc.identifier.uri
http://hdl.handle.net/11336/113618
dc.description.abstract
Freezing is an important operation in food preservation, for it involves millions of
tons of food per year (Pierce 2002). During freezing, ice formation begins at a temperature Tif, characteristic to each type of foodstuff, and continues over a wide temperature range. The water phase change brings about an important and continuous variation of the characteristic physical properties of the phenomenon (ρ, Cp, k). It is important to take into account that this phase change does not occur at a constant temperature but instead takes place as a dynamic transformation over a range of temperatures, which affects the whole freezing process. According to its definition (International Institute of Refrigeration 1972), effective freezing time is the time required to lower the temperature of the product from its initial temperature to a given temperature at its thermal center (generally −10°C or −18°C). When a foodstuff is industrially frozen, the process has to be controlled closely, since food reaching the storage stage partially frozen means an increase in energy consumption. Yet, it is economically unfavorable to refrigerate the product to a lower temperature than the storage one. Thawing is another important food operation related to industrial processed foods. Thus, thawing times must be calculated properly to control this stage in a food processing plant. Therefore, adequate methods for predicting freezing and thawing times should be available to design and evaluate plants for processed foods. In this sense, one of the main interests of design engineers and equipment users is to be able to count on simple and accurate prediction methods for the simulation of the process they are dealing with, mainly for the calculation of process times as a function of material characteristics and operating conditions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Crc Press-taylor & Francis Group
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FREEZING
dc.subject
THAWING
dc.subject
FREEZING TIMES
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Freezing and Thawing
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-08-19T20:35:03Z
dc.journal.volume
1
dc.journal.pagination
25-46
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2bonnfe
dc.conicet.paginas
402
dc.source.titulo
Operations in Food Refrigeration
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