Quality evaluation of foodstuffs frozen in a cryomechanical freezer

Autores
Agnelli, Miriam Eliana; Mascheroni, Rodolfo Horacio
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study the quality aspects related to the application of cryomechanical freezing compared to the use of a conventional mechanical freezer. In order to determine whether or not the use of the combined freezer provokes an improvement in the quality of the final product, different kinds of foodstuffs were chosen and analysed before and after freezing by both methods. The selected products were: chicken escallops, hamburgers, strawberries, asparagus and mushrooms. The quality parameters analysed for this purpose were: drip loss during thawing, texture and colour. The variation in mechanical resistance was also evaluated as a function of the immersion time to determine the hardness of the protective crust formed by the liquid N2 pretreatment.
Fil: Agnelli, Miriam Eliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Mechanical
Freezing
Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/41461
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Quality evaluation of foodstuffs frozen in a cryomechanical freezerAgnelli, Miriam ElianaMascheroni, Rodolfo HoracioMechanicalFreezingQualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study the quality aspects related to the application of cryomechanical freezing compared to the use of a conventional mechanical freezer. In order to determine whether or not the use of the combined freezer provokes an improvement in the quality of the final product, different kinds of foodstuffs were chosen and analysed before and after freezing by both methods. The selected products were: chicken escallops, hamburgers, strawberries, asparagus and mushrooms. The quality parameters analysed for this purpose were: drip loss during thawing, texture and colour. The variation in mechanical resistance was also evaluated as a function of the immersion time to determine the hardness of the protective crust formed by the liquid N2 pretreatment.Fil: Agnelli, Miriam Eliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2002-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41461Agnelli, Miriam Eliana; Mascheroni, Rodolfo Horacio; Quality evaluation of foodstuffs frozen in a cryomechanical freezer; Elsevier; Journal of Food Engineering; 52; 3; 5-2002; 257-2630260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877401001133info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(01)00113-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:06Zoai:ri.conicet.gov.ar:11336/41461instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:06.84CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality evaluation of foodstuffs frozen in a cryomechanical freezer
title Quality evaluation of foodstuffs frozen in a cryomechanical freezer
spellingShingle Quality evaluation of foodstuffs frozen in a cryomechanical freezer
Agnelli, Miriam Eliana
Mechanical
Freezing
Quality
title_short Quality evaluation of foodstuffs frozen in a cryomechanical freezer
title_full Quality evaluation of foodstuffs frozen in a cryomechanical freezer
title_fullStr Quality evaluation of foodstuffs frozen in a cryomechanical freezer
title_full_unstemmed Quality evaluation of foodstuffs frozen in a cryomechanical freezer
title_sort Quality evaluation of foodstuffs frozen in a cryomechanical freezer
dc.creator.none.fl_str_mv Agnelli, Miriam Eliana
Mascheroni, Rodolfo Horacio
author Agnelli, Miriam Eliana
author_facet Agnelli, Miriam Eliana
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Mechanical
Freezing
Quality
topic Mechanical
Freezing
Quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study the quality aspects related to the application of cryomechanical freezing compared to the use of a conventional mechanical freezer. In order to determine whether or not the use of the combined freezer provokes an improvement in the quality of the final product, different kinds of foodstuffs were chosen and analysed before and after freezing by both methods. The selected products were: chicken escallops, hamburgers, strawberries, asparagus and mushrooms. The quality parameters analysed for this purpose were: drip loss during thawing, texture and colour. The variation in mechanical resistance was also evaluated as a function of the immersion time to determine the hardness of the protective crust formed by the liquid N2 pretreatment.
Fil: Agnelli, Miriam Eliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study the quality aspects related to the application of cryomechanical freezing compared to the use of a conventional mechanical freezer. In order to determine whether or not the use of the combined freezer provokes an improvement in the quality of the final product, different kinds of foodstuffs were chosen and analysed before and after freezing by both methods. The selected products were: chicken escallops, hamburgers, strawberries, asparagus and mushrooms. The quality parameters analysed for this purpose were: drip loss during thawing, texture and colour. The variation in mechanical resistance was also evaluated as a function of the immersion time to determine the hardness of the protective crust formed by the liquid N2 pretreatment.
publishDate 2002
dc.date.none.fl_str_mv 2002-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41461
Agnelli, Miriam Eliana; Mascheroni, Rodolfo Horacio; Quality evaluation of foodstuffs frozen in a cryomechanical freezer; Elsevier; Journal of Food Engineering; 52; 3; 5-2002; 257-263
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41461
identifier_str_mv Agnelli, Miriam Eliana; Mascheroni, Rodolfo Horacio; Quality evaluation of foodstuffs frozen in a cryomechanical freezer; Elsevier; Journal of Food Engineering; 52; 3; 5-2002; 257-263
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877401001133
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(01)00113-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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