Heat Transfer During Freezing and Thawing of Foods*
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Cited by (29)
Eigenfunction-based solution for solid-liquid phase change heat transfer problems with time-dependent boundary conditions
2022, International Journal of Heat and Mass TransferCitation Excerpt :A few representative examples include renewable energy storage [1], microelectronics cooling [2] and thermal management of Li-ion batteries [3]. Phase change heat transfer also plays a key role in several engineering processes such as manufacturing [4], desalination [5] and freezing of food [6]. Equivalent mass transfer processes are also commonly encountered, such as in Li-ion cells [7] and in silicon oxidation [8].
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices
2015, Innovative Food Science and Emerging TechnologiesCitation Excerpt :In the cryoconcentration from a pineapple juice (Fig. 5b) a similar behavior is observed, and solute content in the concentrated fraction increased quasi-linearly with a correlation coefficient R2 = 0.9975, and reached values of about 32 °Brix at the third cryoconcentration cycle. This value is lower than that achieved by Bonilla-Zavaleta et al. (2006), which was close to 41 °Brix from 12 °Brix pineapple juice, frozen at − 20 °C and centrifuge by cycles using centrifuge tubes much wider (8 cm long × 8 cm wide) than the present study, so possible that under these conditions a frozen concentrate radial stratification occurs, causing a better separation of the solutes by centrifugation because the ice would be more concentrated toward the surface of the centrifuge tubes (Bakal & Hayakawa, 1973). The evolution over the cryoconcentration cycles from both fruit juices was expected, because similar behavior was reported in block cryoconcentration from maple sap (Aider & de Halleux, 2008a), whey milk (Aider, de Halleux, & Melnikova, 2009a,b), and cherry and apricot juices (Aider & de Halleux, 2008b).
Centrifugal freeze concentration
2013, Innovative Food Science and Emerging TechnologiesCitation Excerpt :A similar tendency was reported by Luo et al. (2010) in thawing assays of frozen brackish water (where the solutes were the total dissolved solid in water) and recently by Miyawaki et al. (2012) in progressive freeze concentration by partial melting of sucrose solutions. This behavior indicated that the solute (sucrose) in the frozen sample was discharged not only with melting, but also with a solute diffusion from cryo-concentrated phase; and also only in larger cylinders is possible a radial stratification of the frozen concentrate, causing the ice to become more concentrated toward the surface (Bakal & Hayakawa, 1973). In this way, Nakagawa, Maebashi, and Maeda (2009), Nakagawa, Nagahama, Maebashi, and Maeda (2010) suggested that ice-melted concentration in a freeze-thawing process is not governed by the inter-phase equilibrium as in the case of conventional freeze concentration but by the kinetics of mass transfer during the phase transition.
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A paper of the Journal Series, New Jersey Agricultural Experiment Station. The preparation of this review paper was supported in part by the United States Public-Health Service Grant No. FD-00119 from the Food and Drug Administration.