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A GENERALIZED METHOD FOR THE PREDICTION OF FREEZING TIMES OF REGULAR OR IRREGULAR FOODS.
Author(s) : ARROYO J. G., MASCHERONI R. H.
Summary
A UNIQUE FORMULA WAS ESTABLISHED, FOR PREDICTING THE FREEZING TIME OF FOODSTUFFS, WHATEVER THEIR COMPOSITION AND SHAPE, AND FOR ANY WORKING CONDITION. THIS FORMULA IS THE PRODUCT OF TERMS WHICH INCLUDE THE INFLUENCE OF SHAPE AND PRODUCT SIZE, TEMPERATURE, HEAT-TRANSFER AND ENTHALPY VARIATION DURING FREEZING.
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Pages: 1990-4
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Details
- Original title: A GENERALIZED METHOD FOR THE PREDICTION OF FREEZING TIMES OF REGULAR OR IRREGULAR FOODS.
- Record ID : 1992-1682
- Languages: English
- Publication date: 1990/09/24
- Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
1990-4; 643-649; 2 tabl.; 25 ref.; discuss. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Geometry; Food; Calculation; Heat transfer; Freezing; Freezing time
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