Abstract
ABSTRACTThis work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23‐0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50‐150 BTU/hr ft2°F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air‐blast freezing methods.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
