Kinetic approach to modeling the freezing porous media: Application to the food freezing

Bronfenbrener, Leonid; Rabeea, Manar Abu

doi:10.1016/j.cep.2014.11.008

Cited by 12 publications

(3 citation statements)

References 28 publications

(36 reference statements)

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“…There was insignificant difference of L * value among the three ultrasound treated samples and the fresh meat, while the L * values with AF and IF increased. This change of L * value may be attributed to the freezing processes, which affected the location and status of water in muscles (Bronfenbrener et al ., 2015). After slow freezing, the muscle tissue was damaged, and the water formed by melting ice crystals could not be completely reabsorbed.…”

Section: Resultsmentioning

confidence: 99%

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The influences of ultrasound‐assisted immersion freezing (UIF) at different power density levels (15, 30, 45 W L−1) on the quality characteristics of porcine M. longissimus lumborum were evaluated. The results showed that UIF was effective in inhibiting juice loss, enhancing tenderness along with colour stability of porcine, especially at UIF of 30 W L−1 (UIF‐30). This improvement induced by UIF was attributed to the rapid freezing rate, the reduction of freezable water content, the formation of tiny and even ice crystals and the maintenance of muscle fibre integrity. This study indicated UIF with appropriate density (UIF‐30) and was beneficial to improve the quality of pork muscle to the greatest extent.

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Section: Resultsmentioning

confidence: 99%

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Zhang

et al. 2022

Int J of Food Sci Tech

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“…Despite the fact that the slope of S2 would be, from a strict point of view, the freezing rate of the samples, which in our case varied, on average, between −0.0102 and −0.0496 ºC min −1 , different studies consider the freezing rate over a wider temperature range (Degner et al ., 2013; Bronfenbrener & Rabeea, 2015; Nowak et al ., 2016). Taking into account that the duration of each step described above exhibited no significant differences ( P > 0.05) brought about by the presence of biopolymers (Fig.…”

Section: Resultsmentioning

confidence: 99%

Impact of shelf temperature on a grapefruit puree temperature evolution during freeze‐drying

Egas-Astudillo

Camacho

Martínez‐Navarrete

2020

Int J of Food Sci Tech

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The high nutritional and functional value of fruits justifies the use of freeze-drying to obtain high valueadded products. As to identify in-line the drying end point, the usefulness of temperature evolution of a grapefruit puree, added or not with gum Arabic and bamboo fibre, when applying 20 or 40°C as shelf temperature has been investigated. The obtained results point for the monitoring of the product's heating rate as to identify the end of sublimation in the sample, coinciding with the time this rate starts to decrease. On the other hand, the end point of the drying step of the freeze-drying process, optimised in terms of duration, is proposed to be related to the sample reaching a certain target temperature which does not necessarily match with the temperature of the chamber. In the concrete conditions of this study, it seems to be between 20 and 40°C. As for the variables considered, the biopolymers added to the grapefruit puree did not affect the duration of the process and to increase the freeze-drier shelves temperature made it possible to reduce processing time by 40%.

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“…However, it is important to mention that the fraction of the food collapsed during freeze-drying can increase with the heating temperature of the shelf. In fact, many authors have related the most intense contraction exhibited when freeze-drying is carried out at higher temperatures [9] and the greater porosity of freeze-dried materials with the lower freeze-drying temperatures [2] . The aim of this study was to determine the impact of both to add gum Arabic and bamboo fiber and to increase the shelf temperature to 40 ºC during the freeze-drying of grapefruit puree.…”

Section: Introductionmentioning

confidence: 99%

Impact of shelf temperature on freeze-drying process and porosity development

Camacho

Egas-Astudillo

Silva

et al. 2018

Proceedings of 21th International Drying Symposium

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The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) was considered. To increase the shelves temperature during freeze-drying allowed to an important drying time reduction and doesn’t supposed a lower porosity related to the collapse development of the structure. Biopolymers do not affect the drying kinetics. From this results, biopolymers addition and to heat at least up to 40 ºC during grapefruit freeze-drying should be recommended. Keywords: freeze-drying; shelf temperature; drying kinetics; image analysis; pore size distribution.

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Kinetic approach to modeling the freezing porous media: Application to the food freezing

Cited by 12 publications

References 28 publications

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Impact of shelf temperature on a grapefruit puree temperature evolution during freeze‐drying

Impact of shelf temperature on freeze-drying process and porosity development

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