English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/89193
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Freezing rate simulation as an aid to reducing crystallization damage in foods

AuthorsSanz Martínez, Pedro D. ; Elvira, Carlos de; Martino, M.; Zaritzky, N; Otero, Laura ; Carrasco Manzano, Juan Atanasio
KeywordsSimulation
Freezing
Foodstuffs
Crystallization damages
Issue Date1999
PublisherElsevier
CitationMeat Science 52: 275- 278 (1999)
AbstractIn food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate different cooling rates at the surface of the product was solved using a finite element method; this model satisfactorily fitted experimental data and predicted local freezing rates at different locations in the meat tissue. The model was applied to find the freezing rates that led to a good quality product, related to an optimum distribution of small ice crystals located inside and outside the tissue fibres.
URIhttp://hdl.handle.net/10261/89193
DOI10.1016/S0309-1740(99)00002-9
Identifiersdoi: 10.1016/S0309-1740(99)00002-9
issn: 0309-1740
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.