Numerical modeling of high pressure thawing: Application to water thawing

Chourot, J.M.; Boillereaux, Lionel; Havet, Michel; Bail, Alain Le

doi:10.1016/s0260-8774(97)00067-8

Cited by 49 publications

(18 citation statements)

References 6 publications

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“…A preliminary choice of these functions could be an obstacle to a correct approximation of these thermal properties dependent of the temperature or moisture, even if the parameters of these functions are adjustable. A usual solution consists of representing these functions by empirical polynomials, with orders sufficiently high to correctly represent the properties variations (Chourot, Boillereaux, Havet, & Le Bail, 1997;Pérez, 1998). Some authors have proposed replacing polynomials by piecewise linear functions of temperature, and to adjust the parameters by optimization approaches, generally the number of parameters to adjust is relatively large, more than 20, and the convergence of optimization approach is delicate (Jarny, Delaunay, & Bransier, 1986;Saad & Scott, 1995).…”

Section: Thermophysical Propertiesmentioning

confidence: 99%

Apparent thermal diffusivity estimation of the banana during drying using inverse method

Mariani

Lima

Coelho

2008

Journal of Food Engineering

130

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Section: Thermophysical Propertiesmentioning

confidence: 99%

Apparent thermal diffusivity estimation of the banana during drying using inverse method

Mariani

Lima

Coelho

2008

Journal of Food Engineering

130

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“…Here, heat transfer is an intrinsic problem of the transition between the solid phase and the liquid phase. Recent contributions concerning this ®eld of research can be found in Le Bail et al (1997), Denys et al (1997), Knorr et al (1998) and Chourot et al (1998). Pehl and Delgado (1999) and Pehl et al (2000;2002) were the ®rst to examine the dynamic eects of¯uid motion and heat transfer in high-pressure processes.…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation of convective and diffusive transport effects on a high‐pressure‐induced inactivation process

Hartmann

Delgado

2002

Biotech & Bioengineering

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High-pressure-induced conversions, such as the inactivation of enzymes or of microorganisms, are dependent on the applied pressure and the temperature of the process. The former can be considered to be a spatially homogeneous quantity, while the latter, being a transport quantity, varies over space and time. Here we question whether the uniformity of a high-pressure conversion can be disturbed by convective and conductive heat and mass transport conditions. Enzyme inactivation is taken as a model process for a high-pressure conversion. To cover a broad range of parameters and to consider scale-up effects, the investigation is based on mathematical modeling and numerical simulation for different sizes of the pressure chamber and different solvent viscosities. Apart from viscosity, the physical properties of the enzyme solutions are assumed to be identical in all cases. Therefore, matrix effects other than that of viscosity are excluded. Moreover, the authors postulate that viscosity solely acts on the continuum mechanical scale of momentum exchange but not on the molecular scale on the inactivation kinetics. It has been found that nonuniform thermal conditions can strongly influence the result of a high-pressure process. A variation of the activity retention between 28% and 48% can be observed after 20 minutes for a 0.8-L high-pressure chamber and a matrix fluid with a viscosity comparable to that of edible oils. The same process carried out in a 6.3-L device leads to an activity retention that varies between 16% and 40%. From the analysis of the time scales for the inactivation and for hydrodynamic and thermal compensation, it can be deduced that a nonuniform activity retention has to be expected if the inactivation time scale is larger than the hydrodynamic time scale and smaller than the thermal compensation time scale.

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“…Many authors have studied the effect of freezing, glazing and thawing methods on quality changes of different fish and crustacean species (2,6,39,40) namely whiting (5), eel (12), shrimp (17), anchovies (31), mackerel (35), pink salmon (41), chub mackerel (46), rainbow trout (51).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the thawing method should avoid the unwarranted heating of seafood, excessive drip loss and dehydration. Several methods of thawing fish have been reported namely thawing in still air, air blast thawing, water thawing, vacuum thawing, electrical methods and high pressure thawing (6,5,27).…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on the quality of meagre fillets

ESTEVES¹

2015

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) on physical, chemical and microbiological quality of meagre fillets which were frozen and stored at -20°C for 21 days. The samples were compared for colour changes, pH, total volatile basic nitrogen (TVB-N), hardness, adhesiveness, total viable count (TVC), total psychrophilic count (TPC) and hydrogen-sulphide producing bacteria (H 2 S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets.Key words: Frozen fish, Meagre (Argyrosomus regius), Quality, Thawing methods. Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileriÖzet: Bu çalışmanın amacı dondurulmuş ve -20°C'de 21 gün muhafaza edilen sarıağız balığı filetolarında farklı çözdürme tekniklerinin (hava, buzdolabı, su ve mikrodalga) fiziksel, kimyasal ve mikrobiyolojik etkilerinin belirlenmesidir. Örnekler, renk değişimleri, pH, toplam uçucu bazik azot, sertlik, yapışkanlık, toplam canlı sayısı, toplam psikrofilik bakteri sayısı ve hidrojen sülfit üreten bakteri sayısı açısından karşılaştırılmışlardır. Sertlik açısından buzdolabında çözdürülen örnekler en yüksek değeri almıştır. Çalışılan bütün parametreler göz önüne alındığında dondurulmuş sarıağız balığı filetoları için buzdolabında çözdürme en uygun metod olarak belirlenmiştir.

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Numerical modeling of high pressure thawing: Application to water thawing

Cited by 49 publications

References 6 publications

Apparent thermal diffusivity estimation of the banana during drying using inverse method

Apparent thermal diffusivity estimation of the banana during drying using inverse method

Numerical simulation of convective and diffusive transport effects on a high‐pressure‐induced inactivation process

Effects of different thawing methods on the quality of meagre fillets

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