Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Ilicali, Coskan; İçıer, Fılız

doi:10.1016/j.jfoodeng.2010.05.022

Cited by 15 publications

(5 citation statements)

References 22 publications

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“…respectively). Ilicali and Icier (2010) reported thermophysical properties of papaya pulp, fresh and microwave dehydrated, similar to those obtained in this work. Finally, the calculated values of specific heat (J/kg°C) were 3807 (Fr, Lac4, Lac8); 2010 (OD12), 1934 (Fr HF , Lac4 HF , Lac8 HF ), and 1277 (OD12 HF ).…”

Section: Freezing Curvessupporting

confidence: 86%

“…From these results, it can be inferred that calcium intake has no influence on the thermal conductivity. For osmo-dehydrated samples, the thermal conductivity was calculated using the equation proposed by Ilicali and Icier (2010), lower values were obtained for OD12 (0.38 W/m°C) and OD12 HF (1.12 W/m°C) as a consequence of the lower moisture content of these samples (33.76 ± 0.45 and 31.36 ± 0.92%w/w w.b. respectively).…”

Section: Freezing Curvesmentioning

confidence: 99%

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Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

2018

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The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue's firmness before and after a freeze-thaw cycle (maximum stress values approx. 300-400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing-thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.

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Section: Freezing Curvessupporting

confidence: 86%

Section: Freezing Curvesmentioning

confidence: 99%

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

2018

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“…However, some studies have shown that long periods of heating cause losses of sensorial (texture, taste, flavor, and color) and nutritional quality [9,13], such as reduction of ascorbic acid content [14]. Comparatively during the freezing process ice crystals can also cause physical, structural, chemical and nutritional damage [15,16].…”

Section: Introductionmentioning

confidence: 99%

“…It has shown advantages on texture properties and energy consumption, due to the effect of diminishing the tissue damage by removing part of water from vegetable tissue prior to freezing [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Téllez‐Pérez¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

FNS

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Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green "Poblano" Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.

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“…The goal of some researchers was to create a mathematical model that could forecast when spinach cubes would freeze (Bassani et al 2021). A similar study was undertaken by other researchers, who estimated the freezing time of papaya puree (Ilicali and Icier 2010). By creating a freezing time prediction model for packaged goods, researchers made a contribution to the discipline (Chin and Spotar 2006).…”

mentioning

confidence: 99%

Framework for Accurate Estimation of Freezing Time and Convective Heat Transfer Coefficient for Freezing of Food product in Domestic Refrigerator: A Numerical and Simulation Modeling approach

Ray,

Minz,

Sinha

2024

Preprint

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Freezing time estimation is essential for quality assurance, process optimization, and innovation in a variety of industries. The total freezing time is greatly influenced by the heat transfer parameters like convective heat transfer coefficient (CHTC), which in turn affects the product's quality characteristics. The correct calculation of CHTC, especially in domestic freezers, remains largely unexplored despite the development of several mathematical models for freezing time prediction. To fill this gap, this research presents a framework-driven analysis of CHTC for estimating the freezing time of frozen sweetened yoghurt in a domestic refrigerator. This research not only compares the performance of several freezing time prediction models, but also seeks to determine the optimal CHTC range for accurate freezing time forecasts, determining the most accurate freezing time prediction model and to replicate the freezing process by simulation accurately for this specific scenario. The results showed great accuracy for the determined CHTC range (RMSE = 27.24, CV = 0.16, MSE = 741.85, MAE = 22.4, MAPE = 12.24 and MBE = 8.14) and lowest average residual (3.95 min) for the fitted prediction for the freezing time calculation of frozen yoghurt. The simulation analysis further backed the results by showcasing marginal temperature difference between the simulated and actual temperature (0.232℃ to 0.684℃) of the frozen yoghurt by using the determined CHTC range. This showed the developed framework’s reliability in freezing time prediction and CHTC range determination, which will eventually help in modeling the freezing process of different food products with high accuracy.

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Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Cited by 15 publications

References 22 publications

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Framework for Accurate Estimation of Freezing Time and Convective Heat Transfer Coefficient for Freezing of Food product in Domestic Refrigerator: A Numerical and Simulation Modeling approach

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Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Cited by 15 publications

References 22 publications

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (&lt;i&gt;Capsicum annuum&lt;/i&gt; L.)

Framework for Accurate Estimation of Freezing Time and Convective Heat Transfer Coefficient for Freezing of Food product in Domestic Refrigerator: A Numerical and Simulation Modeling approach

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Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)