Thermodynamic model of freeze-drying of poultry breast using infrared thermography

被引：0
|
作者：
Tomas-Egea, J. A. [1 ]
Castro-Giraldez, M. [1 ]
Fito, P. J. [1 ]
机构：
[1] Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Valencia, Spain
来源：
IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年
关键词：
freeze-drying; thermodynamic model; infrared thermography; poultry; PORK MEAT; HOT AIR;
D O I：
10.4995/ids2018.2018.7756
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process.
引用
收藏
页码：187 / 194
页数：8
相关论文
共 50 条
  • [31] Effects of far-infrared radiation on the freeze-drying of sweet potato
    Lin, YP
    Tsen, JH
    King, VAE
    JOURNAL OF FOOD ENGINEERING, 2005, 68 (02) : 249 - 255
  • [32] Sequential infrared radiation and freeze-drying method for producing crispy strawberries
    Department of Biological and Agricultural Engineering, University of California, Davis, CA, United States
    不详
    不详
    不详
    不详
    Trans. ASABE, 2008, 1 (205-216):
  • [33] Sequential infrared radiation and freeze-drying method for producing crispy strawberries
    Shih, C.
    Pan, Z.
    McHugh, T.
    Wood, D.
    Hirschberg, E.
    TRANSACTIONS OF THE ASABE, 2008, 51 (01) : 205 - 216
  • [34] PREPARATION OF HYDROXYAPATITE POWDER USING A FREEZE-DRYING METHOD
    HATTORI, T
    IWADATE, Y
    INAI, H
    SATO, K
    IMAI, Y
    YOGYO-KYOKAI-SHI, 1987, 95 (08): : 825 - 827
  • [35] Enhancement of viability of a probiotic Lactobacillus strain for poultry during freeze-drying and storage using the response surface methodology
    Khoramnia, Anahita
    Abdullah, Norhani
    Liew, Siew Ling
    Sieo, Chin Chin
    Ramasamy, Kalavathy
    Ho, Yin Wan
    ANIMAL SCIENCE JOURNAL, 2011, 82 (01) : 127 - 135
  • [36] RATE ANALYSIS OF FREEZE-DRYING IN LIQUID FOODS .1. RATE ANALYSIS OF FREEZE-DRYING OF A MODEL SYSTEM BY A UNIFORMLY RETREATING ICE FRONT MODEL
    KUMAGAI, H
    NAKAMURA, K
    YANO, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1991, 55 (03): : 731 - 736
  • [37] Model-based optimization of the primary drying step during freeze-drying
    Mortier, Severine Therese F. C.
    Van Bockstal, Pieter-Jan
    Nopens, Ingmar
    Gernaey, Krist V.
    De Beer, Thomas
    12TH INTERNATIONAL SYMPOSIUM ON PROCESS SYSTEMS ENGINEERING AND 25TH EUROPEAN SYMPOSIUM ON COMPUTER AIDED PROCESS ENGINEERING, PT C, 2015, 37 : 2177 - 2182
  • [38] Study and optimization of freeze-drying cycles of a model probiotic strain
    Verlhac, P.
    Vessot-Crastes, S.
    Degobert, G.
    Cogne, C.
    Andrieu, J.
    Beney, L.
    Gervais, P.
    IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM, 2018, : 635 - 642
  • [39] The effects of freeze-drying process parameters on Broiler chicken breast meat
    Babic, Jelena
    Cantalejo, Maria J.
    Arroqui, Cristina
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (08) : 1325 - 1334
  • [40] Preservation of wild feline semen by freeze-drying: experimental model
    Magalhaes, L. C. O.
    Melo-Ona, C. M.
    Sudano, M. J.
    Paschoal, D. M.
    Crocomo, L. F.
    Ackermann, C. L.
    Landim-Alvarenga, F. C.
    Lopes, M. D.
    ANIMAL REPRODUCTION, 2012, 9 (03) : 201 - 204
12345