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Méthodes de préparation des coulis de glace et leur applicabilité aux systèmes de pré-refroidissement des fruits et légumes : examen critique.

Ice slurry preparation methods and their applicability to fruit and vegetable precooling systems: A critical review.

Auteurs : WANG Q., WANG Y., LI M., HADIBI T., KANG L., LIU Q.

Type d'article : Article de la RIF, Synthèse

Résumé

Ice slurry is a phase change refrigerant with a high latent heat of melting and good flow properties. Ice slurry has been applied to fruit and vegetable precooling systems after harvest and garnered widespread attention. To expand the applicability of ice slurry precooling technology, conventional ice slurry preparation methods, including supercooling, wall scraping, fluidized bed, direct contact, and vacuum techniques, are reviewed; moreover, the advantages and limitations of each method are discussed. In addition, the flow and heat transfer properties of ice slurry are provided. Furthermore, recent progress in the research on the flow and heat transfer properties of ice slurry is summarized, and the application and future development trends regarding the precooling of fruits and vegetables are discussed according to the precooling mechanisms of fruits and vegetables.

Documents disponibles

Format PDF

Pages : 60-72

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Ice slurry preparation methods and their applicability to fruit and vegetable precooling systems: A critical review.
  • Identifiant de la fiche : 30032081
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 157
  • Date d'édition : 01/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2023.10.016

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