首页> 外文会议>IIR international conference on sustainability and cold chain >MEASUREMENT OF FOOD DEHYDRATION DURING FREEZING: DEVELOPMENT OF AN EXPERIMENTAL TOOL AND APPLICATION TO TYLOSE
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MEASUREMENT OF FOOD DEHYDRATION DURING FREEZING: DEVELOPMENT OF AN EXPERIMENTAL TOOL AND APPLICATION TO TYLOSE

机译:冻结过程中食物脱水的测量:一种实验工具的开发和塔雷糖的应用

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When unpackaged foods are frozen, they lose water due to interactions with the surrounding media. Thisdehydration results in weight loss between 0% and 6% according to the product and the freezing process.This leads to quality and financial losses. A laboratory scale freezing cabinet was developed to measure fooddehydration for various operating conditions from mechanical to cryogenic ones using liquid nitrogen.Experimental measurements were carried out with tylose plates as a food model material. The results showthat the equipment offers a uniform gas flow velocity adjustable from 0 to 9 m/s and a uniform gastemperature adjustable from room temperature to -100°C. It was found that tylose weight loss can beestimated with a good reproducibility and that it is influenced by operating conditions. Based on these results,the developed tool might be useful to provide reproducible experimental data for real cases of fooddehydration during processing.
机译:当未包装的食物被冻结时,由于与周围媒体的互动,它们会失去水。这个脱水导致根据产物和冷冻过程的0%和6%的体重减轻。这导致质量和经济损失。开发了一个实验室凝固柜以测量食物使用液氮从机械到低温的操作条件的脱水。用Tylose Plates作为食品模型材料进行实验测量。结果表明该设备提供均匀的气流速度可调节0至9米/秒和均匀的气体温度可从室温可调节至-100°C。发现Tylose减肥可以是估计具有良好的再现性,并且它受到操作条件的影响。基于这些结果,开发的工具可能有助于为真正的食物案例提供可重复的实验数据加工过程中的脱水。

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