Heat and mass transport in the freezing of apple tissue

Bomben, J. L.; King, C. Judson

doi:10.1111/j.1365-2621.1982.tb00221.x

Cited by 79 publications

(38 citation statements)

References 29 publications

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“…Frozen samples at À20°C and at À80°C were immediately stored in liquid nitrogen in order to fix the ice structure formed during freezing. According to Bomben and King (1982) no changes in ice structure due to fixation were apparent. This step was not necessary for the last freezing protocol corresponding to immersion in liquid nitrogen.…”

Section: Imaging Ice Crystals Into Cellsmentioning

confidence: 91%

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Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Chassagne-Berces

Poirier

Devaux

et al. 2009

Food Research International

145

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Section: Imaging Ice Crystals Into Cellsmentioning

confidence: 91%

“…7 shows examples of images obtained for frozen apple tissue with different freezing protocols. Thanks to the quality of the images especially at 100 lm, it was possible to carry out an interpretation based on descriptions reported by Bomben and King (Bomben & King, 1982). Bright regions (Fig.…”

Section: Freezing Effect On Ice Crystal Sizementioning

confidence: 99%

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Chassagne-Berces

Poirier

Devaux

et al. 2009

Food Research International

145

View full text Add to dashboard Cite

“…After that, the samples were fractured at −94.5 oC, 10− 5 Torr vacuum, for 15 min, gold coated and viewed in the cold-stage scanning electron microscope (JEOL JSM-5410). Using this technique, the fractured sur ce of fa the frozen sample was viewed directly while being maintained at −150 °C or lower (Bomben & King, 1982). Micrographs at day 1 (after treatment) and after 10 days of storage at 4 °C were analysed.…”

Section: Orange Juicementioning

confidence: 99%

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

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Ab s t r a c tOptimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extende d the quality of the orange juice significantly (p b 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations N 1 g L− 1 produced a significant (p N 0.05) reduction in the concentrations of ascorbic acid and carotenoids associated with the positive charge of chitosan and its ability to flocculate and coagulate negatively charged substances. Also, concentration s N 1 g L− 1 were scored as unacceptable for the sensory panel due to an increase in bitterness. The study recommends the use of chitosan at concentrations up to 1 g L− 1 to extend quality and preserve asco ic acid rb and carotenoids during storage time of fresh orange juice, thus avoidi g the use of standard thermal n treatments which produces a negative impact on the nutritional value. Industrial relevance: One of the major problems of fresh orange juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product. Moreover, the U. S. Food and Drug Administration issued a warning to consumers again t s drinking unpasteurised orange juice products because of the potential contamination with Salmonella typhimurium and its association with an outbreak of human disease caused by this organism [FDA issues nationwide health alert on Orchid Island unpasteurised orange juice. Products Recalls, Market Withdrawals and Safety Alerts.]. The main objective of this study was the study of chitosan as a natural preservative for extending the shelf-life of orange juice and as an alternative to pasteurisation.

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“…For this estimation, we assumed that the ice crystal sizes corresponded to the pore diameter (d p ) in the Eqn (8). In Eqn (7) the form factor ε/τ = 0.225 is an empirical constant that was identified from experimental sublimation rate data (cf.…”

Section: Results and Discussion Estimation Of Mean Ice Crystal Sizesmentioning

confidence: 99%

Modeling of freezing step during vial freeze‐drying of pharmaceuticals—influence of nucleation temperature on primary drying rate

Nakagawa

Hottot

Vessot

et al. 2011

Asia-Pacific J Chem Eng

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To optimize the primary drying step of freeze-drying processes, it is very important to control morphological parameters of the frozen matrix. A mathematical model that simulates temperature profiles during freezing process of standard pharmaceutical formulations was set up and the ice crystal mean sizes were semi-empirically estimated from the simulated thermal profiles. Then, water vapor mass transfer kinetics during sublimation step was estimated from ice phase morphological parameters. All these numerical data were compared with experimental data and a quite good agreement was observed, which confirmed the adequacy of the present model calculations. It was confirmed that, for a given formulation, the mass transfer parameters during freeze-drying were strongly dependent on morphological textural parameters, and consequently, on the nucleation temperatures that fix the ice phase morphology. The influence of freezing rates was also predicted from the simulations, proving that an increase of cooling rates led to slower primary drying rates. 

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Heat and mass transport in the freezing of apple tissue

Cited by 79 publications

References 29 publications

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Modeling of freezing step during vial freeze‐drying of pharmaceuticals—influence of nucleation temperature on primary drying rate

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