PubMed Health⌕ Search
Home/Archive/PubMed

PubMed · 7344642

[Optimization of the freezing process by load].

J A Barreiro Méndez·S A Antunes·E Saíz·C Irazábal de Guariguata
View original source ↗Export metadata ↓

Abstract

A model was developed for the optimization of batch freezing to maximize the daily production of a plate freezer. An equation for the prediction of the optimal product thickness was found. The model was evaluated experimentally in a one-plate freezer with a food model consisting of a 9% bentonite mixture. The model demonstrated it predicted adequately the freezing times and optimal product thickness. Under the experimental conditions used by the authors, an optimal thickness of 0.0142 m was found, with five batches per day. The maximum daily production was 3.152 kg.

Explore related subjects

Food TechnologyFreezingMathematicsRefrigerationTemperatureEnglish AbstractJournal Article

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

J A Barreiro Méndez, S A Antunes, E Saíz, C Irazábal de Guariguata. 1981. [Optimization of the freezing process by load].. https://pubmed.ncbi.nlm.nih.gov/7344642/

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

PubMed2006

Impact of Maillard type glycation on properties of beta-lactoglobulin.

The Maillard reaction occurs during many thermal treatments of foods. It is used because of its role in creating colors, flavors, textures and other functional properties in foods. Glycated beta-lactoglobulin (BLG) can improve techno-functional properties as heat stability, emulsifying and foaming properties. Among the six common sugars used, arabinose and ribose induce the highest degree of modification of proteins. Glycation induced also the oligomerization of BLG monomers. Depending on the reactivity of the sugar, the population of oligomers produced showed smaller or larger heterogeneity in molecular masses. Antiradical properties of glycated BLG were estimated using a radical scavenging activity test. Glycation induced a radical scavenging activity; the intensity depended on the sugar used for modification.

Food Technology↗
PubMed2006

Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality.

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (T(o)) (standard error of prediction SEP=2.014 degrees C, coefficient of determination RSQ=0.85), gelatinization peak temperature (T(p)) (SEP=1.371 degrees C, RSQ=0.89), gelatinization temperature range (T(r)) (SEP=2.234 degrees C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (T(c)), enthalpy of gelatinization (DeltaH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.

Food Technology↗