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Almost everything about food refrigeration (22). 3. Freezing technology and engineering. 3.1. Basic principles of the freezing process.

Prawie wszystko o Technologii chlodniczej zywnosci (22). 3. Technologia i technika zamrazania. 3.1. Teoretyczne podstawy procesu.

Author(s) : POSTOLSKI J.

Type of article: Article

Summary

The basic principles of the freezing process are presented in the present part of the paper, including issues concerning water as the basic component of food, the amount of frozen water, phase change of water, crystallization, and the processes occurring in non-frozen water solutions. The next part will deal with contemporary freezing technologies (see this Bulletin, reference 2007-1164).

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Pages: 397-402

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Details

  • Original title: Prawie wszystko o Technologii chlodniczej zywnosci (22). 3. Technologia i technika zamrazania. 3.1. Teoretyczne podstawy procesu.
  • Record ID : 2007-1165
  • Languages: Polish
  • Source: Technika Chlodnicza i Klimatyzacyjna - vol. 128 - n. 10
  • Publication date: 2007

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