The effect of salt concentration on the freezing point of meat simulants

Accurate data on the initial freezing point of cured meat is required to predict freezing rates or identify optimal slicing temperatures. However, little data was found in the literature. Experiments were therefore carried out using the ‘Karlsruhe test substance’ (‘Tylose’) with varying salt concentrations as a cured meat substitute. Initial freezing points were −1.4, −3.1, −4.1, −5.2 and −6.3 °C at salt contents of 0.5, 2, 3, 4 and 5 kg salt/100 kg sample, respectively. These values were within ±0.5 °C of published values for cured pork and within ±0.9 °C of theoretical predictions. Modifying the salt content of Tylose is therefore a simple way of determining the initial freezing point of cured lean meats, and Tylose modified in this way can be used to simulate the freezing of cured meat.     

Review of effective thermal conductivity models for foods

The literature associated with modelling and predicting the thermal conductivities of food products has been reviewed. The uncertainty involved in thermal conductivity prediction increases as the differences between the food components' thermal conductivities increase, which means that there is greater uncertainty involved with predicting the thermal conductivity of foods which are porous and/or frozen, than with unfrozen, non-porous foods. For unfrozen, non-porous foods, a number of simple effective thermal conductivity models that are functions only of the components' thermal conductivities and volume fractions may be used to provide predictions to within ±10%. For frozen and/or porous foods, the prediction procedure is more complicated, and usually requires the prediction of porosity and/or ice fraction, which introduces another source of error. The effective thermal conductivity model for these foods may require an extra parameter (in addition to the components' thermal conductivities and volume fractions) whose value must often be determined empirically. Recommendations for selecting models for different classes of foods are provided. There is scope for more research to be done in this area.     

Composite adsorbent of CaCl2 and expanded graphite for adsorption ice maker on fishing boats

Adsorption performances and thermal conductivity were tested for three types of adsorbent: Pure CaCl₂ powder, simple composite adsorbent and consolidated composite adsorbent. The simple composite adsorbents show better adsorption performance because the additive of expanded graphite in CaCl₂ powder has restrained the agglomeration phenomenon in adsorption process and improved the adsorption performance of CaCl₂. The consolidated composite adsorbent are suitable to be used as adsorbent for ice maker on fishing boats because they have higher thermal conductivity, larger volumetric cooling capacity, higher SCP values and better anti-sway performance than simple composite adsorbents. Thermal conductivity of the consolidated composite adsorbent is 6.5–9.8 W m⁻¹ K⁻¹ depending on the molding pressure, ranging from 5 to 15 MPa, which is about 32 times higher than the thermal conductivity of CaCl₂ powder. The volumetric cooling capacity of consolidated composite adsorbent is about 52% higher than the best result obtained for CaCl₂ at the evaporating temperature of −10 °C. The SCP of the consolidated adsorbent increases of about 353% than CaCl₂ powder from simulation results at T_ad=30 °C and T_ev=−10 °C. The consolidated composite adsorbents have good anti-sway performance and they are not easy to be scattered out when the fishing boats sway on the sea.     

Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures

The modelling of heat transfer within materials with high porosity is complicated by evaporation-condensation phenomena. The aim of this work is to develop a model for apparent thermal conductivity in these products. The effective thermal conductivity of a porous food model (sponge) having 0–60% moisture contents and 0.59–0.94 porosity was measured by a line-source heat probe system in the range −35 to 25 °C. Two predictive models of the effective thermal conductivity of porous food were developed (Krischer and Maxwell models). The effective thermal conductivity predicted by Krischer model were in good agreement with the experimental data. Also, it was shown that the model including the effect of evaporation-condensation phenomena in addition to heat conduction was useful to predict the effective thermal conductivity of sponges.     

Freezing time and rate of cauliflower florets under different freezing conditions

In this study, the freezing time and rate of 1 cm³ cauliflower floret samples were determined under different freezing conditions in an air blast freezer. Four different air temperatures (−20, −25, −30 and −35°C) and six different air velocities (70, 131, 189, 244, 280 and 293 m min⁻¹) were applied in the freezer, and the freezing rate and time of cauliflower pieces were determined under each condition. The freezing time of cauliflower samples frozen with cold air at −20°C and 280 m min⁻¹ was similar to that of samples frozen with cold air at −35°C and 70 m min⁻¹. When the velocity of air was increased from 70 m min⁻¹ to 293 m min⁻¹, the freezing time was approximately halved.     

Three-dimensional measurement of ice crystals in frozen dilute solution

A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 μm. The values of characteristic parameters were determined for the sample images with the dimension of 530×700×1000 μm. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73–169 μm, and decreased exponentially with increasing freezing rate at the copper cooling plate temperature of −20 to −80 °C. At the T_cp −40 °C, the volumes of ice crystals were in the range of 4.6×10⁴ μm³ to 3.3×10⁷ μm³, and 36 ice columns were counted in the 3-D image.     

Thawing and freezing of selected meat products in household refrigerators

Recently, several manufacturers of domestic refrigerators have introduced models with “quick thaw” and “quick freeze” capabilities. In this study, the time required for freezing and thawing different meat products was determined for five different models of household refrigerators. Two refrigerators had “quick thaw” compartments and three refrigerators had “quick freeze” capabilities. It was found that some refrigerator models froze and thawed foods significantly faster than others (P<0.05). The refrigerators with the fastest freezing and thawing times were found to be those with “quick thaw” and “quick freeze” capabilities. Heat transfer coefficients ranged from 8 to 15 Wm⁻²K⁻¹ during freezing, and the overall heat transfer coefficients ranged from 5 to 7 Wm⁻² K⁻¹ during thawing. Mathematical predictions for freezing and thawing time in the refrigerators gave results similar to those obtained in experiments. With the results described, manufacturers can improve their design of refrigerators with quick thawing and freezing functions.     

Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

Colour changes and chlorophyll degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at −7, −15 and −30 °C. Chlorophyll a and b losses and colour Hunter a and b co-ordinates and total colour difference (TCD_H) changes were successfully described by first order and reversible first order models, respectively. The temperature effect was described by the Arrhenius law. Disagreement between the colour co-ordinates and chlorophyll content was obtained. Therefore, chlorophyll content is not a good colour index of frozen green beans. The results emphasise that colour is a more important parameter to assess frozen green beans visual quality.     

Application of thermal battery in the ice storage air-conditioning system as a subcooler

This article experimentally investigates the thermal performance of a thermal battery used in the ice storage air-conditioning system as a subcooler. The thermal battery utilizes the superior heat transfer characteristics of two-phase closed thermosyphon and eliminates the drawbacks found in convectional energy storage systems. Experimental investigations are first conducted to study the thermal behavior of thermal battery under different charge temperatures (−5 °C to −9 °C) in which water is used as the energy storage material. This study also examines the thermal performance of the subcooled ice storage air conditioner under different cooling loads. Experimental data of temperature variation of water, ice fraction, refrigerant mass flow rate and coefficient of performance (COP) are obtained. The results show that supercooling phenomenon appears in the water and it can be ended when the charge temperature is lower than −6 °C. The system gives 28% more cooling capacity and 8% higher COP by the contribution of the thermal battery used as a subcooler.     

Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system

A novel technique has been developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen beef by using a micro-slicer image processing system (MSIPS). The system has functions to reconstruct the 3-D image based on the image data of exposed cross-sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 μm and to display the internal structure as well as an arbitrary cross-section of the sample choosing observation angles. The size and distribution of ice crystals can be determined from the 2-D quantitative information, such as the periphery and area of the crystals. The effects of freezing conditions on the morphology and distribution of the ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. For the samples frozen at −15 °C, the network structure of ice crystals were observed mainly at intercellular space, having approximately 100 μm in cross-sectional size, while that prepared at −120 °C showed the spherical crystals of 10–20 μm in diameter within the cells. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.     

Changes in sheath properties of rainbow trout eggs during cold and frozen storage

Rainbow trout eggs (V/VI Maier scale maturity stage) stored at 2 and −25°C were studied for hardness, lipid components, peroxides and conjugated diene and triene groups. The egg resistance to crushing after seven days of cold storage decreased from 87.3 to 66.0 g. The concentrates of free fatty acids, peroxides, diene and triene groups showed no tendency to increase. Changes in sheath resistance to crushing during frozen storage were significant, the resistance dropping from 87.3 to 30.0 g after 12 months of storage at −25°C. The temperature of −25°C inhibited lipolytic enzymes. Egg lipids were not oxidized before the third month of storage. After four months of storage at −25°C (hardness 46.5 g), the eggs were salted to determine the extent of hardness changes under the influence of sodium chloride solution and thermal treatment. Egg sheath hardness assays showed salting to result in hardness increasing from 46.5 to 85.0 g. Pasteurization reduced egg hardness, but the extent of reduction was not proportional to the duration of thermal treatment. Hardness reduction (down to 50.0 g) in the rainbow trout eggs during frozen storage has no detrimental effects on the suitability of eggs for delicatessen product manufacture.     

Carbon–ammonia pairs for adsorption refrigeration applications: ice making, air conditioning and heat pumping

A thermodynamic cycle model is used to select an optimum adsorbent-refrigerant pair in respect of a chosen figure of merit that could be the cooling production (MJ m⁻³), the heating production (MJ m⁻³) or the coefficient of performance (COP). This model is based mainly on the adsorption equilibrium equations of the adsorbent–refrigerant pair and heat flows. The simulation results of 26 various activated carbon–ammonia pairs for three cycles (single bed, two-bed and infinite number of beds) are presented at typical conditions for ice making, air conditioning and heat pumping applications. The driving temperature varies from 80 °C to 200 °C. The carbon absorbents investigated are mainly coconut shell and coal based types in multiple forms: monolithic, granular, compacted granular, fibre, compacted fibre, cloth, compacted cloth and powder. Considering a two-bed cycle, the best thermal performances based on power density are obtained with the monolithic carbon KOH-AC, with a driving temperature of 100 °C; the cooling production is about 66 MJ m⁻³ (COP = 0.45) and 151 MJ m⁻³ (COP = 0.61) for ice making and air conditioning respectively; the heating production is about 236 MJ m⁻³ (COP = 1.50).     

Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: Application to the determination of the target temperature at the end of freezing

The freezing process is widely used in the food industry. In the 70s, French regulation authorities have created in collaboration with the food industry the concept of «surgélation» process with the objective of improving the image of high quality frozen foods. The process of “surgélation” which could be translated as “super freezing” corresponds to a freezing process for which a final temperature of −18 °C must be reached “as fast as possible”. This concept was proposed in opposition to a conventionally “freezing” process for which no specific freezing rate is expected and the final storage temperature can be of −12 °C only. The objective of this work is to propose a methodology to evaluate the mean amount of frozen ice in a complex food as a function of temperature and to deduce a target temperature that must be considered as the temperature for which the food may be considered as “frozen”. Based on the definition proposed by the IIF-IIR red book, this target temperature has been defined as the temperature for which 80% of the freezable water is frozen. A case study is proposed with a model food made of two constituents.     

Kapitza resistance and thermal conductivity of Kapton in superfluid helium

We have determined simultaneously the Kapitza resistance, R_K, and the thermal conductivity, κ, of Kapton HN sheets at superfluid helium temperature in the range of 1.4–2.0 K. Five sheets of Kapton with varying thickness from 14 to 130 μm, have been tested. Steady-state measurement of the temperature difference across each sheet as a function of heat flux is achieved. For small temperature difference (10–30 mK) and heat flux density smaller than 30 W m⁻², the total thermal resistance of the sheet is determined as a function of sheet thickness and bath temperature. Our method determines with good accuracy the Kapitza resistance, R_K=(10540±444)T⁻³×10⁻⁶ K m² W⁻¹, and the thermal conductivity, κ=[(2.28±0.54)+(2.40±0.32)×T]×10⁻³ W m⁻¹ K⁻¹. Result obtained for the thermal conductivity is in good agreement with data found in literature and the Kapitza resistance’s evolution with temperature follows the theoretical cubic law.     

Heat transfer characteristics of cooked meats using different cooling methodsCaractéristiques du transfert de chaleur de viandes cuites réfrigérées par des méthodes différentes

Cooling rate and heat transfer characteristics of cooked meats using four different cooling systems of vacuum cooling, air blast cooling, water immersion cooling and slow air cooling were investigated. The experimental results show that only the vacuum cooling can achieve the requirement of cooling the cooked meats from about 74 to 10°C within 2.5 h. The vacuum cooling shows different heat transfer characteristics during the cooling process, as compared with other cooling methods. Vacuum cooling rate is controlled by the evaporation rate of water from the cooked meats, while the cooling rates of the other three cooling methods are governed by the thermal conductivity of the cooked meats. Therefore, it is impossible for air blast, water immersion and slow air cooling to obtain high cooling rates since these three methods are different only in the convective heat transfer from the surface of the cooked meat to the cooling medium.     

Dimensionless correlations of frost properties on a cold plate

This study proposes dimensionless correlations for predicting the properties of frost formed on a cold plate. Frosting experiments are carried out to obtain the correlations with various environmental parameters including the air temperature, air velocity, absolute humidity, and cooling plate temperature. The thickness, density, surface temperature, effective thermal conductivity, average heat and mass transfer coefficients of the frost layer are correlated as functions of the Reynolds number, Fourier number, absolute humidity, and dimensionless temperature by using a dimensional analysis. The correlations proposed in this study agree well with the experimental data within a maximum error of 10%, and can be used to predict the average frost properties in the following ranges: the air temperature of 5–15 °C, air velocity of 1.0–2.5 m s⁻¹, absolute humidity of 0.00322–0.00847 kg kg_a⁻¹, and cooling plate temperature of −35–−15 °C.     

Split heat pipe type compound adsorption ice making test unit for fishing boats

In order to settle the problem of the corrosion between sea water and the steel adsorber for ammonia system, a split heat pipe type adsorption ice making test unit, which use compound adsorbent of CaCl₂ and activated carbon to improve the adsorption performance, is designed and constructed. For this test unit there is mass recovery function between two beds and the CaCl₂ in compound adsorbent per bed is 1.88 kg, and there is only one pump for the whole heating and cooling phase for adsorbers. Performances of this system are tested; the lowest evaporating temperature is as low as −42 °C. At the evaporating temperature of −35 and −25 °C, the cooling powers are 0.89 and 1.18 kW, respectively. At the evaporating temperature of −15 °C, its average cooling power is 1.37 kW, which corresponds coefficient of performance of refrigeration COP=0.41 and specific cooling power per kilogram CaCl₂ of each adsorber SCP=731 W kg⁻¹. The mass recovery process has improved SCP and COP for the system by 15.5 and 24.1%, respectively. Heat transfer performance is also improved by the split heat pipe construction; the average heat transfer coefficient for a whole cycle is 155.8 W m⁻² °C⁻¹.     

Influence of cryogenic temperatures on food products and packaging during rail transport

Six commercially packaged frozen food products were subjected to simulated railway shock and vibration conditions and manual handling abuse at both cryogenic (−70°C) and non-cryogenic (−18°C) temperatures. The amount of package and food product damage under different temperatures and levels of abuse were determined. The effects of cryogenic temperatures upon sensory and various analytical quality attributes of the food products were examined. The test results indicated that frozen food can be shipped at cryogenic temperatures in railcars equipped with cushioned draft gears with minimal product or packaging damage, provided there is not excessive manhandling abuse.     

Inorganic salts and extractability of fresh and frozen fish proteins

Changes in protein extractability (PE) were followed in minced cod meat and in meat washed with distilled water containing added NaCl, KCl, MgCl₂, CaCl₂, and phosphates. In minces stored for 24 h at 4°C and pH 5.5–7.2 the PE decreases with increasing acidity. The same is also true in samples containing 0.2 M of added NaCl 100 g⁻¹ or KCl 100 g⁻¹, while in the presence of MgCl₂ and CaCl₂ in the same concentration PE is very significantly lower than in the control and does not depend so much upon the acidity of the mince.In water extracted and frozen minces after two weeks at−20°C at pH 7.2 and 6.4 the PE is 25% and 50% lower, respectively, than before freezing. NaCl, KCl, MgCl₂, and CaCl₂ added to the washed meat in concentrations corresponding to μ = 0.15 decrease the PE after two weeks of frozen storage by about 7%, 20%, 16%, and 43%, respectively.At μ>0.25, KCl, phosphates, and KCl+CaCl₂ have, during two weeks, a protective effect on PE. In water extracted mince PE decreases after 1 d at −20°C by 15%, which corresponds to a drop in PE in unextracted samples at pH 6.9 only after five weeks. A mixture of salts added to the water extracted mince, corresponding in composition and μ to those in cod flesh, brings about, after prolonged frozen storage, a drop in PE much higher than that in extracted samples.     

Comparative experiments on three-wall and one conventional road vehicle

In 1984 international research took place which compared the transport conditions of quick-frozen foods in thin-wall vehicles and conventional vehicles. This work was done at the request of the group of experts of the UNECE/TRANS/GE.11 in Geneva, Switzerland. In the Netherlands measurements have been carried out on three road vehicles — one conventional and two thin-wall vehicles — in the test station and on the road. The road transport involved taking a commercial cargo of frozen fish from Holland to Italy during the summer (July). Later on an additional test was performed in the test station with a fourth thin-wall vehicle at an ambient temperature of 30°C. The results show, that in the conventional vehicle, equipped with a bulk head and a ceiling air duct, and working on a temperature setting of −25°C, a maximum product temperature of −18°C could be maintained. The maximum temperature difference in the cargo was 6 K. Thin-wall vehicles appeared to have a temperature difference of 12 K between air inlet temperature and warmest product temperature. The maximum product temperature could be held below −12, −15 or −20°C, depending on the air distribution and, in particular, on the cooling power of the thermal appliance.