ShareA SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN BRICK-SHAPED FOODS.
Author(s) : ILICALI C.
Type of article: Article
Summary
THE MATHEMATICAL MODEL OF ILICALI AND SAGLAM IS MODIFIED TO STUDY TWO-OR THREE-DIMENSIONAL HEAT TRANSFER IN PRODUCTS. THIS MODEL IS EXPERIMENTALLY VALIDATED, BY USING MINCE MEAT OR TOMATO PUREE PACKED IN RECTANGULAR BOXES. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-254232.
Details
- Original title: A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN BRICK-SHAPED FOODS.
- Record ID : 1990-2364
- Languages: English
- Source: J. Food Process Eng. - vol. 11 - n. 3
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Calculation; Heat transfer; Modelling; Freezing; Freezing time
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