ShareA REVIEW ON PREDICTING FREEZING TIMES OF FOODS.
Author(s) : RAMASWAMY H. S., TUNG M. A.
Type of article: Article
Summary
BIBLIOGRAPHICAL SURVEY OF THE CALCULATION METHODS FOR EVALUATING HEAT TRANSFER AND THE OPTIMUM FREEZING TIME. SPECIAL CONSIDERATION IS GIVEN TO THE MATHEMATICAL MODELS (PLANK'S EQUATIONS) NOT REQUIRING THE USE OF DATA PROCESSING.
Details
- Original title: A REVIEW ON PREDICTING FREEZING TIMES OF FOODS.
- Record ID : 1986-0622
- Languages: English
- Source: J. Food Process Eng. - vol. 7 - n. 3
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Calculation; Heat transfer; Freezing; Freezing time
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- Languages : English
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- Author(s) : CLELAND A. C., EARLE R. L.
- Date : 1982
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 3
- Formats : PDF
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- Date : 1989
- Languages : English
- Source: J. Food Process Eng. - vol. 11 - n. 3
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Sensitivity of freezing-time-estimation methods...
- Author(s) : FRICKE B. A., BECKER B. R.
- Date : 2006/03
- Languages : English
- Source: Applied Thermal Engineering - vol. 26 - n. 4
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ACCURACY OF AN EQUATION FOR DETERMINING THE FRE...
- Author(s) : ALJAMOVSKIJ I. G.
- Date : 1982
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
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